Turn your oven to 375. Wash and slice your bell peppers in half top to bottom, and remove the core, seeds and the white ribs with a knife. Roughly chop your tomato.
In a large skillet, brown your meat. Add in the 1/4 cup of onions, the minced garlic cloves, some salt and pepper and the chopped tomato-- seeds, juices and all. Allow to cook down a few minutes (they don't need to get really soft, it's all going into the oven), and then stir in the beans.
Make a well in the center of the skillet by pushing the rest of the filling aside. Add the thinly sliced greens and pour the hot sauce over top. Stir the greens into hot sauce, and once they've turned bright green and are getting softer, 5-7 minutes, mix the whole skillet up together. If you're working with really thick collards, might be a good idea to steam or parboil the leaves before chopping. Broccoli leaves and kale will cook down quicker.
Place the pepper halves in a baking dish and scoop in the stuffing into the cavities. Bake for 30 minutes. Sprinkle cheese and pop under broiler for 2-3 minutes more. Serve warm.