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1. Preheat oven to 400F. Cut a slit through the entire length of each
of your peppers. Place them on a baking sheet and roast for 15
minutes, until the skins are softened and beginning to blister.
2. Heat olive oil in a small saucepan set over medium heat. Add
your onion and sauté for 3 minutes, until beginning to soften and
turn translucent.
3. Add garlic and stir constantly for 30 second, until fragrant.
4. Stir in your black beans along with the water.
5. Add your cumin, chili powder, paprika, salt, and cayenne. Stir,
cover the pot, reduce the heat to low and simmer the beans for at
least 15 minutes, but up to 30 minutes.
6. Stir in corn. Divide the bean mixture evenly among the two
peppers and sprinkle with cheese.
7. Broil for 3 minutes, until the cheese is melted and bubbling.
Garnish with fresh cilantro, salsa, and sour cream if you like.
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