Take your mini peppers and find the naturally flatter side. Then slice off 1/3 of the pepper on the curvier side. So you are left with 3/4 of a pepper with the flatter side (see image). Keep the 1/3 of pepper you sliced off and set aside.
Make sure to seed your peppers.
The third of pepper you sliced off now dice and set aside, you will need 3/4 cup.
In a skillet, over medium high heat, brown your ground beef and the 3/4 cup diced peppers. Should take 5 to 7 minutes. Once beef is browned drain off the extra fat / grease.
After drained, return to skillet and add the package of taco seasoning and 3/4 cup water. Mix thoroughly and cook on medium for another 5 minutes. Then let cool for a couple minutes.
Next stuff the meat mixture into the peppers and place them on a cookie sheet. Bake in the over for 13 to 15 minutes. While they are cooking we’ll make the cilantro cream sauce.
Cilantro Cream Sauce
Add the sour cream, lime juice, minced garlic and fresh cilantro into a food processor and mix until smooth.
Place in fridge to cool.
After the peppers have baked for 13 to 15 minutes remove from oven. Sprinkle the shredded cheese on the peppers. Then place bak in oven for 1 to 2 minutes to melt the cheese.
Remove from oven and drizzle the sour cream cilantro sauce over the peppers.