Place the chicken breasts in your slow cooker. Season with cumin, garlic salt, chili powder, and black pepper, then pour the diced tomatoes on top. Cook on low for 6-8 hours or on high for 4-6 hours.

Bring a large pot of water to a boil. Rinse your bell peppers, slice off the tops, and hollow out the insides. Optionally carve jack-o-lantern faces for fun.

Boil the prepared peppers and their tops for about 5 minutes until they start to soften. Remove and let cool.

In a large bowl, combine the cooked rice, shredded chicken, cheddar cheese, and black beans. Mix gently until well combined.

Fill each bell pepper with the chicken and rice mixture, adding extra cheese on top if desired. Replace the pepper tops.

Preheat your oven to 350°F (175°C). Place the stuffed peppers in a baking dish and cover with foil. Bake for 30 minutes until cheese is melted and peppers are tender.