Preheat your oven to 425ºF. Slice the tops off the bell peppers and remove any stems, membranes, and seeds. Place the peppers upside down on a sheet pan lined with a wire rack. (If you don't have a rack, place the peppers upright directly on the sheet pan and be sure to remove any juices before filling.) Roast the peppers in the oven for 20 minutes or until they have softened.

While the peppers are in the oven, heat the olive oil in a large skillet over medium-high heat. Once hot, add the ground chicken and brown one side for 3-4 minutes to form a golden brown crust on one side before breaking apart and adding the onion and riced cauliflower. Cook until the onion has softened and the chicken is fully cooked, another 4-5 minutes.

Add the crushed tomatoes, taco seasoning, beans, and corn. Bring to a simmer before reducing the heat to low. Let everything simmer until the peppers are ready to fill.

I recommend transferring the roasted peppers to a 13x9 baking dish to prevent any from toppling over, but you can fill and bake directly on the sheet pan if you're careful. Fill the peppers with the ground chicken mixture and top with the shredded cheese. Bake for 8-10 minutes until the cheese is melted and bubbly.

Garnish with freshly chopped cilantro, cotija cheese or queso fresco, and chile flakes or salsa macha, if desired.