Prep the peppers first. First, get out a baking dish that will hold 5 peppers upright. Slice the tops of each pepper off, remove the stems from the tops, remove the seeds and membranes inside the peppers. Place the peppers in the baking dish and set the dish aside.

Now take the tops without the stems and dice those, as well as the onion. Prep the garlic and cilantro as well.

For the chicken, you can use leftover cooked chicken removed from the bones. You can boil some chicken, remembering to save the broth for use in another dish later. And my preferred way is to pressure cook the chicken to make flavorful and juicy chicken as well as flavorful broth, for use later. Shred the chicken.

For the beans, feel free to use canned, drained. My preferred way is pressure cooked, you get excellent tasting beans and bean broth for use later as well.

In a large non stick pan, heat the olive oil on medium heat, when hot, add the onion, garlic, and diced bell pepper tops. Cook until the onion is soft, about 2 minutes.

Mix in the chicken and cilantro, season to taste with the cumin and salt.

Mix in the beans and stir in 1 to 1 1/2 cups water. Simmer for 5-10 minutes until the liquid reduces and is thickened. Taste and adjust cumin and salt as desired.

While the filling is simmering, preheat your oven to 180 C (350 C). When the filling is thickened, spoon the filling into the peppers in the dish. Pour about 1/3 cup of water (or chicken broth if you have that on hand) into the bottom of the dish.

Cover the dish with foil and back for 30 minutes. Remove foil, top the peppers with the cheese, and bake, uncovered, for another 5 minutes. Remove from oven to a wire rack and let rest for 5 minutes.

Serve with a side salad for a nice meal.