Preheat oven to 350 degrees F (175 degrees C). Line a baking dish with aluminum foil.

Slice tops off peppers and spoon out seeds. Blanch peppers for a minute or two in boiling water.

Heat olive oil in skillet. Brown the ground beef. Season with salt, pepper, oregano, paprika, garlic powder, onion powder. It doesn't need to be fully cooked, as it will cook more in the oven, but it should be mostly cooked.

**VEGETARIAN OPTION**
Press tofu and cook it as crumbles
In 1/3 of peppers, please substitute tofu for beef. Cook tofu a little and season with salt, pepper, oregano, paprika, garlic powder, onion powder.
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** GLUTEN FREE OPTION **
Use KT gluten free breadcrumbs
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In two large bowl, mix together ground beef (browned) or tofu, black beans, bread crumbs, Italian seasoning , garlic (chopped), roughly half of the mozzarella cheese, roughly half of the Parmesan cheese, egg (lightly beaten), and onion (finely chopped). Spoon mixture evenly into the seeded bell peppers. Place stuffed peppers in lined baking dish.

Bake in preheated oven for about 40 minutes.

Sprinkle tops of peppers with remaining mozzarella and Parmesan cheeses. Return dish to oven until cheese is melted, about two-five minutes.

In pot, heat spaghetti sauce. Pour over tops of peppers. OR for German House purposes, leave it on the side.??