Shelly's Burrito Peppers
3 peppers of any color, stemmed, seeded, and cut in half lengthwise
1 Yellow Onion, chopped
2 Green Onions, chopped
3/4 pound Ground Beef (or Turkey) (about 1/2 a package)
1 1/2 cups Refried Beans
2 Tablespoons Taco Seasoning
dash of Hot Sauce
1/2 teaspoon Kosher Salt
a few twists of Black Pepper
1/2 cup shredded Cheddar or Colby Jack Cheese, divided use
Olive Oil for sauteing
Preheat the oven to 350 degrees. Place the peppers in a lightly oiled Pyrex casserole dish, season with salt and bake for 20 minutes. Remove peppers, drain any water that has expelled from the peppers and set aside. Increase oven temperature to 400 degrees.
Saute onions till golden. Add ground meat and saute till no pink is seen. Add beans, taco seasoning, hot sauce, salt & pepper. Mix till combined. Off heat add 1/2 the shredded cheese. Mix to combine.
Use an ice cream scoop to spoon mixture into partially cooked pepper halves. Top with additional shredded cheese.
Bake at 400 for 20-25 minutes (until peppers are fork tender.) Serve with a dollop of Shelly's Spicy Yogurt Dip. I served them with a simple green salad with a vinaigrette. 
Depending on the size of your peppers you may have a little extra filling. If you do sprinkle cheese on it and bake it alongside the peppers. Leftovers are great nuked for breakfast with an egg.Other Eggface Mexican food fixes:
Shelly's Tropical Shrimp Cocktail
Shelly's Chicken Taco Bake
Shelly's Mexican Beef & Bean Bake
Shelly's Crock Pot Carnitas
Shelly's Chili Cheese Soup
Shelly's Green Chili Bites
Shelly's Beef & Bean Taco Salad
Shelly's 5 Minute Mexican Chocolate Protein Cake
Shelly's Flan
