½cupcilantro rough chopped (plus more for garnish)
Optional toppings: thinly sliced green onionsdiced tomatoes, rough chopped cilantro, chopped jalapenos, salsa, pico de gallo, sour cream, and guacamole.
For The Taco Seasoning:
Preheat oven to 400 degrees.
Cut peppers in half lengthwise, remove veins and seeds, and set aside. (I used a 2 lb bag of baby bell peppers. They are a little bigger than a mini pepper and smaller than a regular sized bell pepper.)
In a saute pan over medium high heat, brown the ground beef and season with salt and pepper.
Stir in the rest of the seasonings, tomato paste, Rotel, and black beans. Cook for 4-5 minutes so the flavors marry.
Stuff the peppers with the meat mixture and bake on a sheet pan for 15 minutes.
Remove from the oven, sprinkle on cheddar cheese, and bake for 2-3 more minutes.
Top with cilantro, green onions, and whatever else you want and devour!