Stuffed Peppers

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4 medium bell peppers, preferably red, halved, seeds and ribs removed (see Cook's Note)

Kosher salt and freshly ground black pepper 

3 tablespoons canola oil

1 pound ground beef 

4 medium yellow onions, finely chopped 

6 large cloves garlic, minced 

2 tablespoons chili powder 

1/2 teaspoon ground cumin 

One 28-ounce can whole peeled tomatoes, lightly crushed 

One 15.5-ounce can black beans, drained 

2 tablespoons apple cider vinegar 

1 1/4 cups cooked couscous (see Cook's Note)

3/4 cup shredded sharp yellow Cheddar