Place the pork roast or chops into a crock pot and season with salt and pepper. Cook the pork on high heat for 4-6 hours, or until the pork is tender and will easily shred. Shred the pork and place in a large bowl. Drain the cans of black beans and add to the pork. Add the frozen corn to the bowl, along with the diced green chilies. Dice a red onion and place in the bowl. Cut off the tops of each of the red bell peppers. Remove the center portion of the peppers and rinse the peppers. Place the peppers in a 9x13 pan all standing upright. Cut the stem from the peppers and dice the remaining portion of the peppers and add to the pork mixture. Season the pork with the cumin, chili powder and salt and pepper. Add the shredded cheese to the mixture. Once the mixture is all combined, use a large spoon and spoon the mixture into each of the bell peppers. Cover the tops of each pepper with a little more cheese and bake at 350 degrees for 20-25 minutes, or until the peppers are slightly soft and the cheese is melted. Once out of the oven, you can drizzle with a cilantro ranch if you wish.
Notes
VEGETARIAN OPTION: Instead of using the shredded pork, replace that with brown rice or cooked quinoa. You will want to season the mixture more heavily if you don't use the pork. You also might want to add a little more cheese to make sure the mixture stays together.