Step 1

Preheat the oven to 350 degrees Fahrenheit. Prepare the peppers by hollowing them out. Make a horizontal slice to cut the tops off. Scoop out the membrane and seeds with a spoon. Set the hollowed-out peppers on a plate. Reserve the tops of the peppers for baking.

Step 2

In a Dutch oven or large oven-safe saucepan, add two tablespoons of butter. Turn the heat on medium and allow the butter to fully melt. Add in the garlic and onion and cook until lightly golden brown.

Step 3

Add the ground beef into the pot, and break it up with a spoon. Stir in the garlic salt while cooking. Allow the ground beef to cook until fully browned.

Step 4

Add in the tomato purée, taco seasoning, and red chili pepper flakes, and stir. Add in the black beans and green chiles and stir to combine.

Step 5

With the peppers standing up on a plate, scoop the filling into the peppers. Fill them all the way to the top.

Step 6

Once the filling is scooped out of the pot, put the filled peppers back into the pot. Sprinkle with shredded cheddar cheese, and put the tops of the peppers back on. Put the lid on the pot and bake the stuffed peppers for 45 minutes until tender.

Step 7

Remove the stuffed peppers from the oven and allow to cool before serving. Serve with additional shredded cheddar cheese, sour cream, and minced cilantro.