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Preheat oven to 425 degrees F.
Remove the peppers and cut off the upper part. Chop the top pieces.
Warm ½ tbsp coconut oil in a big frying pan. Add onions and diced bell pepper and cook for 5 minutes.
Stir in the chopped garlic and cook for a couple of more minutes.
Then add the meat and cook for another 15 minutes.
Add the taco seasoning and stir to combine well.
Allow sautéing for an additional minute or two.
Rub the coconut oil on the outside of the bell peppers.
Fill each pepper with taco meat.
Top with shredded cheese, if using, and place on a parchment-lined baking sheet.
Bake for 12 minutes.
Combine all of the spices in a small dish and store them in an airtight container.