Preheat oven to 375 degrees and line cookie sheet with parchment paper.
Combine shredded chicken, sour cream, and diced chilis in a medium bowl. Mix until well combined. Set aside.
Cut mini peppers lengthwise, just in front of the stem.
Stuff peppers with chicken mixture.
Unroll crescent roll dough and split into 4 rectangles. Pinch seams together to remove perforated lines and use a pizza cutter to make 8 strips.
Wrap mini pepper with 1-2 strips, making sure to leave room for the eyes, and place on prepared baking sheet.
Bake for 16-17 minutes or until golden brown.
Once you remove peppers from oven, add black beans as eyes.