In a cast iron pan or skillet of choice, brown the meat, drain, and return to the pan.
Add 2 tbsp of taco seasoning and 1/4 cup of water. Stir occasionally and simmer until most of the water has evaporated. Salt and Pepper to taste then add the cooked meat to a medium bowl.
Core and Slice 6 Bell peppers. Then add 2 small slashes on the bottom of each pepper to help with drainage.
Drain the can of diced tomatoes with green chilies. The tomatoes will cook down in the oven and create moisture so by draining the can first it helps keep the mixture from getting too watery. Add it to the bowl.
Slice 1 green onion and add to the bowl. Next, cube the cream cheese block and add in with the other ingredients.
Mix until creamy, then add in 1 cup of shredded cheddar cheese. Mix until well incorporated.
Place peppers on a rimmed cookie sheet lined with foil or a silicon baking mat. Fill with filling and top with cheese. Bake at 400 degrees Fahrenheit for 25 minutes. Remove from oven, let cool for a few minutes then they are ready to serve!Top with chopped cilantro, sour cream, kefir, yogurt, sliced avocado, or try it with a drizzle of The Best Chipotle Sauce (Recipe linked above).
