1. Step 1: Preheat oven to 375°F (190°C). Wash peppers, slice in half lengthwise, remove seeds and membranes. Arrange cut-side up in a 9×13 baking dish.

2. Step 2: Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned (5-7 minutes). Drain excess grease.

3. Step 3: Reduce heat to medium. Add chopped onion to the skillet and sauté 3-4 minutes until softened. Add garlic and cook 1 minute more.

4. Step 4: Stir in taco seasoning and cook 1 minute. Add drained tomatoes and broth; bring to a simmer. Reduce heat to low, stir in cream cheese until melted and smooth. Season with salt and pepper to taste.

5. Step 5: Spoon filling generously into each pepper half.

6. Step 6: Pour about ½ inch of water into the bottom of the baking dish. Cover tightly with foil. Bake 30 minutes.

7. Step 7: Remove foil. Sprinkle shredded cheddar cheese over each pepper. Bake uncovered 10-15 minutes until peppers are tender and cheese is melted and golden.

8. Step 8: Let rest 5 minutes before serving. Garnish with cilantro, avocado, or sour cream if desired.