Avocado Feta Salsa

2 Avocados, chopped
3 Roma Tomatoes, diced
1/2 C red onion, chopped
2 Garlic cloves, pressed
Small bunch fresh Cilantro, chopped
1 Tbsp Olive oil
1 Tbsp Red Wine Vinegar
5 oz container Feta Cheese, crumbled

Mix ingredients. 
Let sit 30-60 minutes, then serve

Taco Stuffed Peppers

Ingredients

• 6 large bell peppers, any color
• 1 lb. lean ground beef
• 1 (1 1/4 oz) package taco seasoning mix
• 1 cup taco sauce
• 1 (16 oz) can diced tomatoes (I used petite cut)
• 1/2 cup onion, chopped
• 1 cup shredded cheddar cheese, divided
• 1 avocado, sliced
• 3/4 cup sour cream
• salt and pepper to taste
• Lime wedges for serving

Instructions

• 1
  Bring a large pot of water to a rapid boil. In the meanwhile, cut off tops from the bell peppers; discard seeds and membranes.
• 2
  Chop enough of the pepper tops to make 1/4 cup, set aside.
• 3
  Cook the whole bell peppers, uncovered in the boiling water for about 5 minutes; invert and drain well. While the peppers are boiling, chop onion.
• 4
  In a large sauté pan, brown ground beef with onion and chopped peppers over medium-high heat. (Drain excess fat if there's any.) Once the beef loses the pink color, stir in diced tomatoes, taco seasoning mix and taco sauce. Add a dash of salt and pepper to taste. Mix well and simmer for 5 minutes. Then stir in 1/2 cup cheese until blend. Remove from heat.
• 5
  Now preheat oven to 350°F. Sprinkle a little salt inside the peppers, then stuff each pepper with meat mixture and a generous spoonful of sour cream (about 2 tablespoons). Place stuffed peppers in a baking dish lined with parchment paper or foil. Bake for 30 minutes.
• 6
  Once the peppers are done, immediately sprinkle the rest of the cheese on top evenly. (It will melt quickly). Top with avocado slices, followed by freshly cracked black pepper. Serve with lime wedges. Enjoy!