Cut peppers lengthwise in half; remove and discard ribs and seeds, leaving stems intact. Place peppers, cut sides up, in 13x9-inch baking dish.
Brown meat with onions and garlic in large skillet on medium heat. Add chili powder and cumin; cook and stir 1 min. Add beans and barbecue sauce; cook and stir 2 min. or until heated through. Remove from heat. Stir in cheese; spoon into pepper halves. Add water to baking dish; cover.
Bake 40 to 45 min. or until peppers are heated through. Sprinkle with cilantro.
For added color, prepare using a combination of different colored bell peppers.
Serve topped with additional shredded cheese, sour cream and chopped green onions.
Fill peppers as directed but do not bake. Refrigerate up to 24 hours before baking as directed, increasing the baking time if necessary until peppers are heated through.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 37g
Dietary Fiber 6g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.