Wash each bell pepper and the onion in warm, soapy water. Pat dry.

Slice each bell pepper in half and de-seed.

Brush extra virgin olive oil over each pepper slice. Place in a large baking pan and roast at 350°F/ 177°C for 30 minutes.

While the peppers are roasting, coarsely chop the onion and sauté in butter in a skillet on the stovetop until slightly browned and glossy.

Once the onions are done, brown the ground beef in the same skillet with the onions. Do not drain the fat. It is good for you :)

When the beef is browned, remove the skillet from the heat and mix in the taco seasoning to the level of spiciness that you prefer.

Remove the pan of bell peppers from the oven and spoon the spicy ground beef mixture evenly into each half. Top each stuffed pepper with a piece of hand-sliced or shredded cheddar cheese (do not use pre-sliced or shredded commercial cheese due to aluminum risk!).

Place the pan back in the oven and bake for an additional 5-10 minutes or until the cheese is melted.

Remove the pan from the oven and serve immediately.

Refrigerate leftovers in a glass container with a tight-fitting lid for up to four days.