Easy, Cheesy Taco Stuffed Peppers

4 red bell peppers

1 lb ground beef

1 package taco seasoning (I used Siete brand) + 1/3 cup of water

1 15 oz can black beans, drained and rinsed

1 4 oz can diced green chilis

1/4 cup sour cream

2 cups Mexican style shredded cheese (separated in 1 cup and 1 cup servings)

1/2 cup fresh cilantro, chopped

To serve: sliced avocado, extra cilantro

Preheat the oven to 350 degrees. In a large skillet, sauté ground beef until cooked through. Stir in the taco seasoning and water. Add the black beans, green chilis, sour cream, 1 cup of the shredded cheese, and the cilantro. Stir to fully combine. Remove tops and seeds/insides of bell peppers. Place standing upright in a baking dish. Fill peppers with taco mixture. Cover with aluminum foil and bake for 30 minutes. Remove from the oven and top each pepper with the extra shredded cheese. Return to the oven for 10 minutes. I served with fresh sliced avocado and extra cilantro!