Optional Pre-Soften Peppers:
Preheat your oven to 350°F (175°C). If you prefer your bell peppers slightly softened before stuffing, place the halved peppers cut-side up on a baking sheet and bake them for 5 minutes. This step helps tenderize them slightly while preserving some crunch.
Cook the Beef:
In a large skillet over medium-high heat, brown the ground beef until fully cooked, breaking it apart with a spatula. This should take about 6–8 minutes. Drain excess grease if needed.
Season and Cream:
Reduce the heat to medium. Add garlic powder and the taco seasoning packet to the beef. Stir until evenly distributed. Add the block of cream cheese and the salsa. Stir continuously until the cream cheese has completely melted and the mixture is well combined, creamy, and cohesive. Let it simmer gently for 1–2 minutes to allow the flavors to meld.
Stuff the Peppers:
Arrange the halved bell peppers in a baking dish. Spoon the hot beef and cheese mixture evenly into each pepper half, filling them generously and mounding slightly if needed.
