In a large skillet over medium heat, warm olive oil until it shimmers, then add diced onion. Stir until translucent—about 2 minutes.

Crumble in ground beef, seasoning lightly with salt and pepper. Cook 4–5 minutes until no pink remains. Sprinkle taco seasoning, stir to coat evenly.

Toss in black beans and corn kernels, stir for 1–2 minutes so everything’s warmed through. Finish with half the lime juice for brightness.

While beef mixture cools slightly, lay pepper halves cut-side up on a platter or sheet pan. Trim a sliver off the bottom of each so they sit flat.

Spoon a small mound of seasoned beef into each pepper half—think bite-sized taco cups. You want a little dome to keep that cheesy crust.

Sprinkle cheddar evenly atop each stuffed pepper. For extra gooey perfection, slide under a preheated broiler 1–2 minutes—watch closely!

Remove from heat, scatter cilantro and lime zest over the top. A tiny dollop of sour cream or pico de gallo adds a festive pop.

Transfer to a colorful serving tray and watch them vanish—these mini delights go fast!