Stuffed Chicken Bell Peppers

Preheat the oven to 190°C (375°F). Prepare the bell peppers by cutting off the tops and removing the seeds and membranes. Set aside.

Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3–4 minutes until translucent.

Add the minced garlic and cook for an additional 1 minute until fragrant.

Add the ground chicken to the skillet. Cook, breaking it apart with a spatula, until fully cooked and browned, about 6–8 minutes.

Stir in the cooked rice, diced tomatoes, Italian seasoning, salt, and black pepper. Cook for 2–3 minutes to combine flavors. If mixture seems dry, add water a little at a time.

Remove the skillet from heat and stir in half of the mozzarella and Parmesan cheeses until evenly incorporated.

Fill each prepared bell pepper with the chicken mixture, packing it in gently but firmly.

Place the stuffed peppers upright in a baking dish. Sprinkle the remaining mozzarella and Parmesan cheeses over the tops of the stuffed peppers.

Cover the baking dish with aluminum foil and bake for 25 minutes. Then remove the foil and bake for an additional 10–15 minutes, or until the peppers are tender and the cheese is golden and bubbly.

Remove from the oven and garnish with freshly chopped parsley before serving.