2 large red bell peppers, cut into 3cm bite sized pieces
2/3 cup Best Yet Mild Cheddar Cheese Fancy Shredded
Preheat the pan with oil.Add beef and shallot, cook for about 5-6 minutes, breaking up with a spatula and occasionally stirring until browned. Add garlic, smoked paprika, and hot sauce. Cook for one minute. Remove from the heat and mix in with salsa.
Preheat oven to 350F. Arrange bite-sized pieces of bell pepper close together in a single layer on a large foil-lined baking sheet. Spoon the meat mixture evenly over pepper pieces, then top with cheese.
Bake for 15 minutes until cheese is melted. Using a spatula, carefully removed peppers from the baking sheet and serve warm immediately.