Preheat oven to 400 degrees F.
Take 3 bell peppers (I recommend sweet ones like reds, yellows, and oranges), and slice them down the side lengthwise to create “chips.”
Place the peppers on a quarter-sized baking sheet, with the inside of the pepper facing up, to form cups.
Divide the Mushroom Taco Meat between the bell pepper chips. Do the same with the ¼ cup shredded cheese.
Place baking sheet in the preheated oven and bake for 10 minutes.
Remove baking sheet from oven. Top the peppers off with the 1-Minute Cheese Sauce, 4 ounces of guacamole, 4 ounces of pico de gallo salsa, and 2 ounces of sour cream.
Finish off with 1 tablespoon of chopped cilantro and enjoy!