Black Bean Stuffed Green Peppers

Today, courtesy of Facebook, I decided to post a challenge to myself. I asked for friends to give me five random ingredients to put together and create a supper. I was given a total of six ingredients. As a result of the good suggestions, we had a supper that was healthy, low calorie, low fat, high fiber, and economical.

The ingredients were green bell peppers, eggs, onions, cheese, black beans, and ancho chili pepper. I decided upon vegetarian stuffed peppers. Here's the process.
(serves 2)
Cut the tops from 2 green bell peppers and clean out the seeds and membrane. Reserve the tops that were removed.
Open a can of black beans. (To lighten the sodium, you can rinse the beans before cooking.) Add some chopped red onion and chop the tops of the bell pepper and cook these in with the beans. Add 1 t. ancho chili powder. Put the bell peppers into hot water and cook until tender, but not to the point of collapsing.
Once the beans start cooking steadily, take an egg and whisk it into the beans. Once it is blended, taste for adjustment of the chili powder.
Preheat the oven to 350 degrees. Put the bean mixture into the peppers and put the peppers into the oven so the flavors can blend. This takes about 10 minutes. While they are in the oven, grate approximately 1 T.  Parmesan reggiano cheese for each green pepper. When the peppers have been removed from the oven for a couple of minutes, add the grated cheese to the top. Enjoy!