-
Preheat oven to 350F. Line a baking sheet with foil (we love REYNOLDS!) and set aside.
-
In a medium skillet, heat ground beef over medium high heat, crumbling as you cook. If there is extra oil after your beef is fully cooked, drain and return to the heat.
-
Stir in the taco seasoning and stir until well coated. Toss in the onions and allow to cook with the beef.
-
When beef is almost cooked through and onions begin to become transluescent, stir in the green chiles and enchilada sauce. Turn off heat. Set aside.
-
Cut the top off each pepper and hollow out the inside; removing ribs and seeds. Place each pepper on the baking sheet.
-
To stuff each pepper, start with several spoonfuls beef, then half cup cheese, then fill nearly to the top with beef. Top with another 1/2 cup cheese (depending on size of the pepper, 1/4 cup cheese would be enough. Whatever covers the top to your liking), and place the top back on the pepper. Repeat with remaining peppers.
-
Bake for 30-40 minutes or until peppers are tender and cheese is melty.
-
Serve immediately with sour cream and cilantro if desired.
-
Enjoy!