• This recipe uses prepared Salsa Chicken, please see the link to prepare this in advance. This chicken is packed with flavor which will enhance the flavor of the stuffed peppers.
• Cut the tops off the peppers and clean the seeds out.
• In a bowl, add the chicken, cooked rice, and black beans.
• Mix this well and stuff each of the peppers with the filling.
• Place the peppers evenly in the air fryer, this may need to be done in batches of 3 if they did not all fit.
• Cook at 360*F in the Air Fryer for 10 minutes.
• Carefully open the lid and top with cheese and cook an additional 2-5 minutes until the peppers are soft.
• Carefully remove and serve.

To Make Salsa Chicken:

• If making in the Ninja Foodi or Instant Pot, coat the pot with Grapeseed Oil Cooking Spray. If you are using a Slow Cooker, do this as well.
• Place the chicken on the bottom, top evenly with taco seasoning and then evenly pour the salsa over the chicken.
• Secure the pressure cooker lid if needed and set the nozzle to SEAL.
• If you are using the Slow Cooker, cook on low for 8 hours.
• If you are using the Ninja Foodi or Instant Pot and using chicken breast cook for 10 minutes on HIGH.
• If you are using the Ninja Foodi or Instant Pot and using chicken thighs cook for 12 minutes on high.
• If using the slow cooker when the 8 hours are up simply shred up the chicken and move on with the pepper instructions.
• If using the Ninja Foodi or Instant Pot - Do nothing after the timer goes off and let it naturally release for 5 minutes. Carefully move the nozzle to VENT and let all the pressure release, then shred and carry on with the pepper instructions.
• Remember with whichever method you choose...the chicken must have an internal temperature of at least 165*F to be considered fully cooked.