• Wash the peppers
• Cut the tops off and remove any seeds
  
• Hollow out the bottom of the pepper and remove all seeds and strings
• Rough chop the onions
  
• Mince the garlic
  
• It is time to preheat your oven to 350 F
  
• Place the peppers without the tops into the microwave for 6 minutes until par cooked
• Place the pepper tops in to the microwave separately for 3 minutes
• Cook the onions on medium heat in a saute pan
  
• Once the onions are glistening add the garlic and move it all to the sides of the pan
• Place the ground beef directly in the middle of the pan and break it up, cook until you can no longer see pink.
  
• Remove the beef from the burner, mix in 3/4 of the salsa and 3/4 of the cheddar cheese(leaving a little for the tops)
• Add the dry spices and the beans. Stir it all together
  

Assembling The Peppers

• Place the peppers together into a baking dish. Allow them to support each other to stand up straight.
• Using an ice cream scoop, scoop your mixture into the each of the peppers. Fill just over the tops as the mixture will settle a little
• Add the rest of the Cheddar cheese to each and a dollop of the salsa.
  
• Place the tops on the peppers
  
• Cover loosely with aluminum foil cook for 35-40 minutes
• Remove the foil and cook for another 15 minutes until you reach an internal temperature of 165 F