Heat the broiler, if using to char the bell peppers.

On the stovetop directly over a flame, or on a sheet pan under the broiler, roast the bell peppers, turning frequently, until blistered and charred all over, 5 to 7 minutes. Transfer to a cutting board to cool slightly. Scrape off the charred skin, if desired; cut the peppers in half lengthwise and remove the ribs and seeds. While the peppers are roasting and cooling, prepare the filling.

• Peel and coarsely chop the onion. 
• Rinse the black beans.
• Coarsely chop the cilantro for garnish.
• Ground meat (including plant based): Cut a small corner from the ground meat packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. 
• Tofu: Pat the tofu dry with paper towels; coarsely chop or crumble.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add your protein, onion, and mild chile spice blend and season with salt and pepper. Cook, stirring and breaking up the ground meat if using, until the protein is lightly browned but not yet cooked through and the onion starts to soften, 3 to 4 minutes. 

Add the beans and tomatoes and cook, stirring occasionally, until your protein is cooked through and the beans are heated through, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper.  

Transfer the pepper halves to individual plates and spoon in the filling. Drizzle with the vegan “cheese” blend, garnish with the cilantro, and serve.