Preheat oven to 350ºF. Spray a baking dish with cooking spray and set aside. Boil a large pot of water. Cut the tops of the bell peppers off and remove the seeds. Then place the bell peppers in the water for 5 to 7 minutes, or until tender.
While the peppers are cooking, warm the shredded chicken in a frying pan over medium-heat. Then mix in the salsa, black beans, rice and taco seasoning. Cook until warm. Salt and pepper to taste.
Remove peppers from the water and set on a paper towel. Once dry, stuff peppers with chicken mixture. Place in the baking dish and then add shredded cheese if desired.
Bake for 10-15 minutes, or until cheese is bubbly. Add desired toppings and enjoy while hot!