Stuffed Peppers with Black Bean Sauce

4-8 peppers, banana or poblano (preferably poblano), roasted, peeled, and seeded
Cheese, your favorite combination of mozzarella, monterrey jack (hot or regular), swiss, or cheddar__cut into slivers for stuffing
½ lb. feta
1 (15 oz.) can black beans
1 t. cumin
1 t. coriander
1 clove garlic, minced
Dash hot pepper sauce
¼ red pepper, finely chopped (optional)
¼ onion, finely chopped (optional)
Salt and pepper to taste
Salsa (your favorite brand or homemade)

Rinse the black beans and cook with the ingredients that follow in the list (except salsa) over medium heat, crushing some of the beans, reducing some of the liquid but leaving a sauce-like consistency some (about 15 min). Stuff peppers with the combination of cheeses; top with crumbled feta cheese and broil in oven, in a baking dish until cheese is bubbly and browned. Serve peppers over black bean sauce and top with salsa. Great as an appetizer or side dish. Make as hot as you can stand it.