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Cut the peppers in half lengthwise and remove the seeds and membrane. Spray a baking dish with avocado oil spray and place the pepper halves in the dish face up. Preheat your oven to 375°F.
Heat a large skillet over medium heat and add the oil once heated.
Saute the onion for about a minute until soft and fragrant. Add the garlic and sauté another 40 seconds. Add the ground meat and season with taco seasoning and a pinch of sea salt. Cook, breaking up lumps, to brown the meat.
Add the tomatoes and chilis, stir, and bring to a simmer. Taste and season as needed with sea salt.
Spoon the taco meat mixture into the peppers to slightly overfill. Sprinkle each one with the vegan cheddar shreds (if using). Bake in the preheated oven for 18-20 minutes. I like my peppers to still have some crunch, you might want to bake a couple of minutes longer if you like them softer.
Before serving, top with sliced avocados, fresh salsa, cilantro, and dairy free sour cream (or whatever toppings you prefer!) Enjoy!