In a medium bowl, combine the black beans, tomato, onion, chile, cilantro and oregano. Stir in the EVOO; season with salt.
Slice off the top third of each bell pepper. Discard the stems and finely chop the remaining flesh from the tops; add to the bean mixture. Keeping the bell pepper bowls intact, discard the ribs and seeds.
Place the bell pepper bowls on a platter (trim a bit off the bottom if theyre wobbly) and fill with the bean mixture. Serve with tortilla chips.