Preheat oven to 425 F. In a small bowl, combine diced chicken breast with olive oil, chili powder, cumin, salt and pepper. Cook for 12-15 minutes.
Meanwhile, make rice and beans by combining all ingredients together in separate saucepans on the stovetop, cooking each over medium-high heat. These can be made up to 3 days in advance of the meal and reheated on the stove or in the oven while the peppers are cooking.
Make the salsa roja by combining all ingredients in a saucepan on medium-high heat. Set aside and let cool.
Wash peppers and slice in half. Coat in a bit of oil and roast in an oven-safe dish covered by foil for about 5 min. Remove from oven and added cooked chicken breast, red onions and peppers.
Meanwhile, blend salsa roja together in a food processor or Magic Bullet until pureed. Top peppers with this sauce and cover with cheese.
Bake in the oven uncovered for another 10-12 minutes.
Serve pepper halves alongside rice and beans with sour cream, cilantro and hot sauce as additional toppings. Enjoy!