Whisk together fajita seasoning, olive oil, and lime juice in a large mixing bowl. Add in diced chicken and toss in sauce evenly. Sit aside to marinate for at least 20 minutes.
Preheat oven to 400℉.
Cut the tops off the peppers and remove both the seeds and white flesh. Brush the insides of the peppers with olive oil and season lightly with sea salt.
Roast peppers for 20 minutes or until they begin to brown and soften.
While the peppers are roasting, lets prepare the filling. In a large skillet over medium-high heat, add 1 tbsp of olive oil. Add in chopped onion and cook for roughly 5 minutes stirring occasionally.
Stir in garlic for 2-3 minutes then add in chicken and reduce heat to medium.
Cook chicken for 5-7 minutes. Once cooked though, stir in cooked cauliflower and cilantro.
After 2-3 minutes, add in black beans and stir occasionally for 3-4 minutes.
Peppers should be done roasting now and remove filling from heat.
Evenly distribute filling into peppers and top peppers with Mexican cheese.
Place back into the oven for 10-15 minutes until cheese melts.
Remove from oven, let cool, and enjoy!!
