Southwest Style Stuffed Peppers with Chicken

6-8 medium sweet peppers (red, yellow, or orange)
A little olive oil
1 onion, diced
3 garlic cloves, minced
3 oz can of mild green chilies
1 14 oz can black beans, drained and rinsed
1 recipe Southwest style instapot chicken (or shredded chicken)
1 cup frozen riced cauliflower (1 cup cooked rice works too, but definitely not as healthy)
1 cup frozen corn kernels
2 green onions, sliced
1 tsp chili powder
1 tsp kosher salt, plus more to taste
1/4 black pepper, plus more to taste
1 14.5 ounce can diced tomatoes, preferably fire roasted
1 1/4 C jack or pepperjack cheese, divided
3-4 Tbs chopped fresh cilantro
tortilla chips, just a handful and more for serving if desired.

Preheat oven to 375.  Prepare peppers by washing, slicing tops off, and removing insides.  Place peppers on a cookie sheet and drizzle or spray a little oil. Season with salt. Roast for about 4 minutes

Heat oil in a 12-inch skillet over medium-high heat.  Add onions and garlic and cook until softened, about 5 minutes.  Add cauliflower, corn, beans, green chilis, tomatoes, green onions, chili powder, kosher salt, and pepper. Stir until corn and beans are heated through, about 5 minutes. Add chicken and stir to combine. Remove skillet from heat and add 1 cup cheese, and cilantro.  Stir to combine well and give it a taste.  Add additional salt, pepper, and chili powder to your liking.  Then evenly divide mixture between peppers. It's okay to have extra filling! You can use it to refill the peppers if you have some extra hungry people! 

Top peppers with remaining cheese.

Bake for about 20 minutes until the cheese melts on top (if the chicken mixture was pretty hot when you filled the peppers, check on them at about 15 minutes). Top with crushed tortilla chips. 

Adapted from https://ourbestbites.com/