How to make it

1. https://www.youtube.com/embed/UZCE8pb5qzM
2. Preheat oven to 350°F and line a baking sheet with parchment paper. Slice the sweet mini peppers in half, lengthwise and scoop out the seeds. Place them on a baking sheet lined with parchment paper. with the cut side facing up.
3. Heat a skillet and add the ground beef. Brown the beef, stirring and breaking up the pieces until it is cooked. Once it is cooked through, sprinkle it with the taco seasoning and add the Lee Kum Kee Hoisin Sauce and Lee Kum Kee Chiu Chow Style Chili Crisp Oil. Stir to coat it evenly. Taste and season with salt and pepper as needed.
4. Add 1/2 cup of shredded cheese to the ground beef and stir. Scoop the mixture into the sliced mini peppers.
5. Top them with the remaining shredded cheese and bake them for 10 minutes or until the cheese is melted.
6. Sprinkle with green onion and drizzle with Lee Kum Kee Sriracha Mayo Dressing/ Spread (Cage-Free Eggs). Enjoy!