Place the peppers on the baking sheet, cut sides facing up, and bake until tender, 15 minutes.
Meanwhile, in a large saute pan, cook the meat on medium heat until browned and cooked through, 6-7 mintues. Drain off the fat; season with chili powder, cumin, paprika, cinnamon, salt, and juice of lime.
Add the black beans. Add 2 cups of cheese.
Remove the peppers from the oven. Fill the peppers with meat mixture.
Divide the meat into each pepper; sprinkle with cheese. Return to the oven and cook an additional 10 minutes.