Taco Meat Loaded Bell Peppers

Preheat the oven to 350 degrees F.
Slice the bell peppers in half HORIZONTALLY; remove the seeds and membranes. I like to leave the stem in place on one half - it just looks cool. :)
Place the bell pepper halves, hollow-side up, in a greased 9x13 baking dish; bake, uncovered for 12 minutes. If any excess moisture accumulates inside the bell pepper halves as they bake, gently sop it up with a paper towel.
Meanwhile, in a large skillet over medium heat, cook the ground beef until fully cooked and no pink remains; drain any fats that accumulate.
Add the tomato paste to the ground beef, continuing to cook over medium heat for 2-3 minutes, stirring until the tomato paste is well incorporated into the beef.
Add the granulated onion, granulated garlic, taco seasoning, diced tomatoes and green chilies, and black beans; gently combine well, simmering for 5 minutes over medium high heat.
Using your favorite scooper (like a big cooking dough scoop), spoon the warm ground beef mixture into the prepared bell pepper halves; top each loaded bell pepper with 2 Tbs. shredded cheese.
Place the baking dish into the oven on the center rack, uncovered, and bake for 15 minutes or until the loaded peppers are hot throughout and the cheese on top is bubbly and melted.
Serve the loaded bell peppers garnished with your favorite toppings, such as sour cream, salsa, sliced jalapenos, chopped avocados, etc.