I just made this for the first time, veganized the original recipe, and it is INCREDIBLE!
*I couldn't find Monterey Jack and bought a soy Mexican cheese blend.
Cook the onion in a medium skillet sprayed with nonstick cooking oil until golden. Add cayenne, oregano, cumin, and chili powder.
Mash half the black beans with the cooked onion in a medium micing bowl. Stir in remaining beans. Place the bells in a crockpot/slow cooker, and spoon the black bean mixture into the bells. Sprinkle the cheese over the bells. Pour the salsa over the cheese. Cover; cook on LOW for 6-8 hours, or on HIGH for 3-4 hours.
Serve each with a dallop of Tofutti.
PREP TIME: 15 minutes
COOK TIME: low=6 to 8 hours, high=3 to 4 hours.