Mexican Mini Bell Pepper Nachos

Heat a medium pan on medium high heat and cook the ground beef, breaking it up as it cooks, until no longer pink inside. Preheat oven to 400ºF.

Cut the stem off each pepper and cut in half, removing the seeds and white flesh. Spray a baking sheet with cooking spray, and arrange the peppers so that the cut sides are facing up.

Stir the salsa into the cooked beef and fill the peppers with the beef. Sprinkle with cheese. Bake until cheese is melted, about 5–7 minutes.

Sprinkle on the tomato, green onion, avocado and cilantro. Devour immediately, with optional dips!

Note: Serving is for 6 peppers (halved) each.