Preheat your oven to 400°F.

In a skillet, heat olive oil on medium heat. Add diced onion and ground meat, frying until the meat browns and the onion becomes soft, which should take about 5 to 10 minutes. Drain any surplus fat.

While the meat is cooking, prepare the bell peppers by slicing the top off and then halving each pepper from top to bottom.

Pour some salsa into a large casserole dish to cover the bottom.

Place the halved peppers in the dish and lightly sprinkle with salt and black pepper.

In the skillet with the meat mixture, stir in the black beans, cooked rice, taco seasoning, and a splash of water. Allow to simmer for another 5 minutes.

Distribute the meat filling evenly into each pepper half.

Sprinkle shredded cheddar cheese over each stuffed pepper.

Cover the dish with foil and bake in the preheated oven for 15 minutes, then remove the foil and continue baking for another 10 minutes.

Serve immediately, using some of the salsa from the bottom of the baking dish to top each pepper. Add garnishes like sour cream, shredded lettuce, salsa, and guacamole as desired.