In a large skillet, combine chicken, 1 cup of water, 3 tsp. Kinder's BBQ Rub, 1 tsp. Kinder's Tequila Lime BBQ Rub. Cook over medium-high heat until boiling. Lower heat to simmer for 10 minutes until heated through.
Prepare quinoa according to package.
Place black beans in a small saucepan and cook over low heat until heated through.
Cut peppers lengthwise in half, remove seeds. Place on baking sheet, cut side down. Broil for 5 minutes or until skins blister. Remove from oven and turn peppers over.
Combine quinoa with beans and stir gently until combined.
Fill peppers with chicken and/or beans/quinoa mixture and top with cheese.
Broil for 2-3 minutes until cheese is melted and bubbly.
Top with sour cream and cilantro. Serve and Enjoy.