• Cut peppers in half vertically and clean out the seeds. Lay on a sheet tray lined with foil skin side up. Heat up your broiler and broil 5-6 minutes.
• When the outsides are nice and blackened, remove them from the oven and let them cool for 30 minutes. Skins will become wrinkly and super easy to just peel away the black part. This gives you a super sweet roasted pepper. It's okay if you leave some of the black on, but peel most of it off. Set aside the peppers and prepare the filling.
• Brown the ground beef and onion in a nonstick skillet over medium high heat.
• Add in the taco seasoning according to package instructions. Allow that mixture to simmer for 10 minutes. Add in the rice (if using)
• Stir in 1/2 cup of the shredded cheese and cream cheese until mixture is creamy and uniform.
• Add the peppers to a casserole dish and fill each one. If you have extra filling just stuff it in and around the peppers. This doesn't have to be perfect. Top with the remaining cup of cheese.
• Cover with foil and bake at 350 degrees for 20 minutes. Remove the foil then broil the top. Serve with all of your favorite taco toppings.

To Prep for the Freezer

• Make the peppers according to the instructions, but don't add the cheese to the top.
• Put them in a freezer friendly pan. I like to use a foil pan for this. Cover tightly with two layers of heavy duty foil and freeze.
• When you're ready to make them, take them out of the freezer the night before. Peel the foil off and add cheese to the top. Bake at 350 degrees covered for 30-40 minutes. Take off the foil and broil the cheese until slightly browned. Serve.