2. Heat a large frying pan or skillet over medium high heat, then add and heat the oil. Distribute the lean ground beef into the pan. Cook until the meat is browned and cooked through. Sprinkle the taco seasoning over the meat and toss well to combine. Next add the salsa. Add the grated cheese and toss. Cook until the cheese has melted. Remove from heat and let cool
3. Cut the bell peppers/capsicum in half, lengthwise. Remove the seeds and white skin from the inside of the bell pepper
4. Stuff each half of the bell pepper with half a cup of the taco meat mixture. Press well to distribute into the folds of the bell pepper and to press the meat into the opening. Place each stuffed half of bell pepper into a deep sided baking dish or inside the lid of a roasting pan. Repeat until all the bell pepper halves have been stuffed
5. Place tray with stuffed bell peppers into the middle position of your preheated oven and bake for 15 minutes. Remove from oven and let rest for 10 minutes. To serve, plate and place 2 tbsp of sour cream and 1 tsp of the chives on top of each half (one serving) of the taco stuffed bell pepper/capsicum. Enjoy!
After baking, store the leftovers in the refrigerator in a covered container for up to 5 days.