Preheat oven to 400*F when you are ready to make the peppers. See below for the instructions for the Salsa Chicken.
Cut of tops of peppers and clean them well.
In a bowl, combine the cooked chicken, cooked rice, and black beans.
Fill each of the peppers with the stuffing and place them in a bowl or pan that will hold them to fit in the oven.
Bake at 400*F for 30 minutes.
Carefully remove the peppers and top with the Mexican and Cotija cheese, then bake for 2-5 minutes until it's melted.
To Make Salsa Chicken:
If making in the slow cooker, place the chicken on the bottom of the slow cooker pot, top it evenly with taco seasoning and then pour the salsa over the chicken.
Cook on low for 8 hours, then shred the chicken and move on to the pepper instructions.
Notes
To make salsa chicken in the Ninja Foodi or Instant Pot, Click HERE.