Preheat the oven to 350 degrees F.

Slice the zucchini lengthwise and use a metal spoon or teaspoon to hollow out the inside of the zucchini. Discard the inside or save it to use for a stir fry or similar dish.

Cook the ground beef in a skillet over medium heat, when browned drain off any grease. Add the onion and bell pepper and sauté until softened.

Add the tomato sauce, taco seasoning, and softened cream cheese. Stir well until the cream cheese has dissolved. Cook over medium-low heat stirring occasionally for 5-7 minutes until the mixture has thickened. Stir in 1/2 cup of the shredded cheddar cheese.

Place the zucchini boats in a casserole dish and spoon the taco meat into the zucchini boats. Top with shredded cheese.

Bake at 350 degrees for 25-30 minutes until the zucchini is tender and the cheese is bubbly.