1. 1. Prepare the Peppers: Preheat your oven to 375 F (190 C). Wash the bell peppers, cut them in half lengthwise, and remove the seeds and membranes. Place the pepper halves cut-side up in a 9×13 inch baking dish.

2. 2. Saute Aromatics: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-5 minutes, or until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant.

3. 3. Cook the Filling: Add the vegetarian plant-based crumbles to the skillet and cook according to package directions, usually 5-7 minutes, breaking them up with a spoon. Once browned, stir in the rinsed black beans, undrained diced tomatoes, undrained green chiles, taco seasoning, and water or vegetable broth. Bring the mixture to a simmer and cook for 5-7 minutes, allowing the flavors to meld and the liquid to reduce slightly.

4. 4. Stuff the Peppers: Spoon the prepared taco filling evenly into each bell pepper half in the baking dish. Don’t be afraid to mound the filling generously.

5. 5. Add Cheese and Bake: Sprinkle half of the shredded cheese over the top of the stuffed peppers. Cover the baking dish with aluminum foil. Bake for 20 minutes.

6. 6. Final Bake and Serve: Remove the foil, sprinkle the remaining cheese over the peppers, and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly and the peppers are tender-crisp. Garnish with fresh cilantro, if desired, before serving.