Slice the tops off of the bell peppers, cutting as close to the top as possible. Carefully remove pepper ribs and seeds.
In large mixing bowl combine chopped brisket, black beans, tomatoes, rice, seasonings and 3/4 cup of cheese. Mix filling ingredients completely.
Spoon brisket mixture into the bell peppers, filling all the way to the top.
Pour 1/2 cup beef broth or water into an empty 5-quart slow cooker. Arrange peppers in the slow cooker so they stand up and have equal spacing. Cover the slow cooker and cook on high for 2 hours, or until the peppers are tender. Remove lid and sprinkle with remaining cheese, replace cover and let heat for 15 minutes until cheese is melted.
Preheat oven to 475°F. Coat a large baking dish with cooking spray; set aside.
Cut tops off bell peppers; set tops aside. Using a paring knife, carefully remove the ribs and seeds from bell peppers. Arrange peppers about 2 inches apart in prepared baking dish. Place tops on empty peppers. Cover baking dish tightly with aluminum foil; bake 15 minutes. Remove from oven; cool slightly.
Meanwhile, heat large nonstick skillet over medium heat until hot. Add chopped brisket, black beans, tomatoes, rice and seasonings; cook 3 to 4 minutes until heated through, stirring occasionally.
Remove pepper tops. Divide beef mixture evenly among peppers. Sprinkle with cheese. Bake in 475°F oven 17 to 22 minutes until instant-read thermometer inserted into center of beef mixture registers 160°F and bell peppers are tender. Garnish as desired.
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