Cut pepper in half through the stem. Scrape out the seeds and ribs and set aside. You will have 8 pepper shells. If they are not sitting level, cut a small slice from the underside to help level them.

Brown meat in a large sauté pan breaking it up as it cooks. When no pink remains, drain any excess fat if necessary and add water and seasoning mix. Continue to cook until thick. Remove from pan to cool and set aside.

Drain black beans and rinse under cold water. Drain again and set aside.

To a large bowl add meat mixture, beans, diced Roma tomatoes, cilantro and salsa. Mix thoroughly and season with garlic powder, salt and pepper then fill the pepper shells with mixture. Place in oven for 30 minutes until heated through.

Remove from oven and top each pepper with pico de gallo and a dollop of sour cream. Enjoy!