Measure out 6 ounces of black beans and lightly mash with the back of a fork, leaving some beans whole for texture
Mix 4 ounces of the pico de gallo in with the mashed beans along with the cheese, or save the cheese to put on top of the peppers once they are stuffed
Cut the 2 red bell peppers in half and take out the stems and seeds of three of the halves
Use a spoon or fork to stuff the pico and bean mixture into three of the bell pepper halves and place on a parchment lined baking tray
If you didn't mix the cheese into the stuffing, sprinkle it on top of the peppers now
Cook the peppers at 450 degrees for 20-25 minutes or until the peppers are soft
Serve hot out of the oven with your hot sauce of choice and an extra sprinkle of cilantro