Soften peppers. Preheat oven to 400 F and line a baking sheet with parchment paper. Place bell peppers (6) cut side down on the prepared baking sheet and bake in the preheated oven for 20 minutes.
Saute. Heat oil (2 tablespoons) in a large skillet over medium-high heat. Once shimmering, add sliced mushrooms (2 cups) and chopped yellow onions (1 cup). Cook until veggies are soft - about 5-7 minutes. Add the salt (3 teaspoons), pepper (1 teaspoon), chili powder (2 teaspoons), cumin (2 teaspoons), and smoked paprika (1 teaspoon), and toast until fragrant, about 2-3 minutes.
Combine + fill. In a large bowl, combine the chicken, cooked veggies, salsa verde (2 cups), and sour cream (1 cup). Stir to combine. Once the peppers are done, flip them on your baking sheet, and evenly distribute the filling among the peppers. Sprinkle cheddar (2 cups) over the top.
Bake + enjoy! Bake your stuffed peppers in the preheated oven for 15-20 minutes, or until the cheese has melted. Top with cilantro and enjoy!
Notes
Quick shredded chicken: place chicken in a pot of water (water should cover the chicken by 1"). Bring to a boil, then reduce to a simmer and cover with a lid. Cook until your chicken reaches an internal temp of 165 F, about 10-14 minutes.