Preheat the oven to 180°C.
Heat oil in a heavy-based pan over medium heat.
Fry meat in batches for 4 minutes until brown and drain excess fat.
Fry onions and garlic in the same pan until soft.
Stir in tomato purée and cook for 6 minutes.
Add chillies and cook for 1 minute.
Add canned tomatoes, coriander, cumin, cinnamon, and bay leaf.
Return meat to the pan and simmer for 6 minutes.
Stir in beans and cook for 15 minutes.
Season with salt and pepper and stir in grated chocolate.
Remove pepper tops and seeds.
Trim pepper bottoms to allow them to stand upright.
Blanch peppers in boiling water for 3 minutes and plunge into cold water.
Place half of the cheddar cheese inside the peppers.
Fill peppers to the brim with the chilli beef mixture.
Top with the remaining cheese and place on a baking tray.
Bake in the oven for 15 minutes.
Serve peppers on plates with a side of rice.