Preheat oven to 350 degrees. Cut bell peppers in half lengthwise and carefully remove seeds and stem. Place peppers like little boats on baking sheet with the well facing up and bake for 10 minutes. This will get the excess water out of your peppers so your taco filling will not be watery.

While your peppers are in the oven, prep the rest of your veggies, dice up a whole onion and set aside half for the quick pico and guac and half for your filling. Mince garlic, dice tomatoes, jalapeño and cilantro. Remove peppers from the oven and carefully empty any water that has pooled in the bottom. Let stand while you prepare the filling as you might have a bit more water as they cool down.

Heat up a large skillet on medium high heat with oil and add in half of diced onion. Cook for a few minutes until the onions are translucent and then add in the minced garlic. Stir for about a minute until the garlic becomes fragrant but be careful not to let it burn. Add a pinch of salt to the onions and garlic. Add in ground beef and break it up into crumbles with a wooden spoon until it's evenly browned.

Once the meat is brown, add in taco seasoning and just a few tablespoons of water. The water will help evenly distribute the seasoning and make it simmer a bit so the meat soaks up all of that goodness. Simmer for about 5 minutes and then turn off the heat and let stand.

Prep your quick and easy guac and pico de gallo. Open the avocado and mash in a bowl, and stir in 2 tablespoons or so of the diced tomato and onion, cilantro, jalapeño, juice of half a lime and a few pinches of salt. To the diced tomatoes, stir in a handful of the diced onion, a tablespoon (or two) of chopped cilantro and jalapeño to taste, juice of half a lime and a few pinches of salt. Adjust the seasonings to your liking.

Transfer taco meat to a large bowl then stir in black beans and ¾ of the shredded cheese. Spoon heaping amounts of the filling into the baked and emptied peppers and return to the baking sheet. Top with remaining cheese and bake for an additional 5 minutes or so until the cheese is melted and bubbly.

Top with guac and pico, sour cream, crumbled tortilla chips and enjoy!