Preheat your oven to 375 degrees.
Cut off the tops of the bell peppers, remove the seeds, and dice the tops. Place the emptied bell pepper bottoms in the base of a casserole dish.
Place a large skillet over medium heat and add the olive oil. Season the diced pepper tops, onion, and garlic with salt and pepper and sauté until soft, about five minutes.
Stir in the cumin, oregano, and diced green chiles.
Then stir in the chicken, beans, and one cup of the cheese.
Divide the mixture into the five bell pepper bottoms. Top them with the remaining cheese and bake for 30 minutes.