# What You Need:
→ Peppers
01 - 4 large bell peppers, any color, tops sliced off and seeds removed
→ Filling
02 - 2 cups cooked white rice
03 - 2 tablespoons olive oil
04 - 1 pound boneless, skinless chicken breast, diced
05 - 4 cloves garlic, minced
06 - 1 small onion, finely chopped
07 - 1 cup heavy cream
08 - 1 cup chicken broth
09 - 1 teaspoon dried Italian herbs
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 1 cup grated Parmesan cheese
13 - 1 cup shredded mozzarella cheese, divided
14 - 2 tablespoons chopped fresh parsley, plus more for garnish
# Steps:
01 - Preheat oven to 375°F. Lightly grease a baking dish large enough to accommodate peppers upright. Slice tops off bell peppers and remove seeds and membranes.
02 - Heat olive oil in a large skillet over medium-high heat. Add diced chicken and cook until lightly browned and cooked through, approximately 5-6 minutes. Transfer to a plate.
03 - In the same skillet, add chopped onion and sauté for 2-3 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
04 - Pour in heavy cream and chicken broth. Stir in Italian herbs, salt, and black pepper. Simmer for 3-4 minutes until sauce slightly thickens.
05 - Reduce heat to low. Stir in Parmesan cheese and half of the mozzarella until melted and creamy.
06 - Add cooked rice, cooked chicken, and fresh parsley to the skillet. Mix thoroughly to combine all components.
07 - Spoon the creamy chicken and rice mixture into each prepared bell pepper, packing gently to fill completely.
08 - Sprinkle remaining mozzarella cheese on top of each stuffed pepper. Arrange peppers upright in the prepared baking dish. Add approximately 1/4 cup water to the bottom of the dish for steaming.
09 - Cover the baking dish with aluminum foil. Bake for 25 minutes.
10 - Remove foil and bake for an additional 10 minutes until cheese is golden and peppers are tender.
11 - Garnish with additional fresh parsley before serving.
