Bring a large pot of water to a rapid boil. In the meanwhile, cut off tops from the Bell Pepper (6) and discard seeds and membranes. Dice the remaining tops of the peppers.
Cook the whole bell peppers, uncovered in the boiling water for about 5 minutes; invert and drain well.
In a large sauté pan, heat Canola Oil (1 tablespoon) over medium-high heat and brown Lean Ground Beef (1 pound) with Onion (1/2 cup) and diced peppers.
Once the beef loses the pink color, stir in Diced Tomatoes (1 can), Taco Seasoning (1 package), and Taco Sauce (1 cup). Add a dash of Salt (to taste), and Ground Black Pepper (to taste). Mix well and simmer for 5 minutes.
Stir in the Shredded Cheddar Cheese (1/2 cup) until combined. Remove from heat.
Now preheat the oven to 350 degrees F (180 degrees C).
Sprinkle a little salt inside the peppers, then stuff each pepper with the meat mixture. Place stuffed peppers in a baking dish lined with parchment paper or foil. Bake for 30 minutes.
Once the peppers are done, immediately sprinkle the remaining Ground Black Pepper (to taste) on top evenly. Top with Avocado (to taste), Sour Cream (to taste), or Shredded Cheddar Cheese (1/2 cup) followed by Fresh Cilantro (to taste).
Slice 1/4 inch off of each end of a Lime (to taste) and cut it in half, lengthwise. Set one of the halves cut-side-down on the cutting board, slice it at an angle, lengthwise to make lime wedges. Serve with Lime Wedges. Enjoy!