6 bell peppers (washed)

Kosher salt (to taste)

2 tablespoons avocado oil

1 pound ground chicken

1 small yellow onion (chopped)

6 garlic cloves (minced)

2 teaspoons chili powder

1 teaspoon cumin

¼ teaspoon black pepper

4 ounces diced green chiles

1 cup black beans (rinsed and drained)

½ cup corn kernels

½ cup cilantro (chopped, split in two)

8 ounces salsa

1 cup shredded cheese (your choice)

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Preheat the oven: Preheat to 375°F (190°C). Cut the tops off the bell peppers, remove seeds and membranes. Season with kosher salt, then set aside in a baking dish.
Cook the filling: Heat avocado oil in a skillet over medium heat. Brown the ground chicken for 5-7 minutes, breaking it up. Add chopped onion and minced garlic; cook for another 2-3 minutes.
Add spices and ingredients: Stir in chili powder, cumin, black pepper, diced green chiles, black beans, corn, and salsa. Let simmer for 5 minutes. Stir in half of the cilantro.
Stuff the peppers: Spoon the taco mixture into the bell peppers and top with shredded cheese.
Bake: Cover with foil and bake for 20-25 minutes until peppers are tender. Remove foil and bake for another 5 minutes to melt cheese.
Garnish and serve: Garnish with the remaining cilantro and serve warm.

Vegetarian Option: Use black beans or quinoa in place of ground chicken.

Spicy Kick: Add jalapeños, red pepper flakes, or hot sauce to taste.

Cheese Variety: Try Monterey Jack, cheddar, or a Mexican cheese blend for different flavors.