Taco-Stuffed Florida Bell Peppers

3 large peppers in Florida (your favorite color), halved in length, seeds removed

1 kg of lean ground beef from Florida

2 cups Florida tomatoes, cut into cubes

1 cup Florida zucchini, diced small

1 cup zucchini in Florida, cut into small cubes

1 cup chopped onion

1 tablespoon minced garlic

1 lime, juice

1 teaspoon oregano

1 teaspoon onion powder

1 teaspoon smoked paprika

1 teaspoon chipotle chili powder

1 tablespoon chili powder

2 cups Colby jack cheese, crushed (or your favorite)

Olive oil, for cooking

Various toppings, such as tortilla chips, sour cream and coriander

Sea salt and fresh ground pepper, to taste

Heat a large skillet over medium heat. Preheat oven to 375 degrees. Add olive oil to the preheated honeycomb pan. Add chopped onion to the pan and cook until translucent. Add garlic and beef to the cooking onion. Brown minced beef and drain excess fat. Add lime juice, dry spices, tomatoes, zucchini and squash; stir to combine. Remove from the heat and allow to cool slightly. Add about half of the cheese to the beef mixture and stir to mix. Fill each half of the pepper evenly with the beef mixture. Fill each stuffed pepper with the remaining cheese. Place stuffed peppers on a biscuit sheet and bake in a preheated oven for 15 to 20 minutes. Remove from the oven and allow to cool slightly. Serve warm with chips, salsa and sour cream.