Preheat your oven to 400°F (200°C) to ensure the nachos are perfectly melted and warm when served.
In a large skillet over medium heat, add the pound of lean ground beef. Cook until browned, breaking it apart with a spatula as it cooks (about 6-8 minutes). Drain any excess fat if necessary.
Stir in the 6 tablespoons of salsa into the cooked beef and allow to simmer for about 2-3 minutes to meld the flavors.
Wash the mini bell peppers, slice them in half lengthwise, and remove the seeds. Arrange cut-side up on a baking sheet.
Evenly distribute the beef mixture among the halved mini bell peppers and top with shredded cheese.
Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly.
Remove from the oven, let cool slightly, and top with diced tomatoes, green onions, diced avocado, and chopped cilantro.
