Preheat your oven to 350°F (175°C). Slice sweet mini peppers in half lengthwise and scoop out the seeds. Place cut side up on a parchment-lined baking sheet.

In a large skillet over medium-high heat, cook the ground beef for about 7–10 minutes until fully browned. Ensure no pink remains.

Add taco seasoning and salsa to the browned beef, stirring to coat evenly. Simmer for 2–3 minutes, adjusting salt and pepper to taste.

Remove from heat and stir in half a cup of shredded cheese into the beef mixture until melted and creamy.

Fill each mini pepper half generously with the beef and cheese mixture. Pack them in well. Top with remaining shredded cheese.

Bake in the preheated oven for 15 minutes until cheese is melted and bubbly.

Garnish with fresh cilantro or green onion. Serve hot with optional sour cream and extra salsa.