5 green bell pepper
1 medium white onion
2 tsp olive oil
1 lb ground chicken
2 garlic cloves, minced
1 tbsp crushed red pepper flakes (optional)
1 (14.5 oz) can petite diced tomatoes with jalapenos
1 1/2 cups shredded part skim mozzarella cheese
1/2 cup parmesan cheese
Preheat the oven to 375.
Cook rice according to the package.
Cut off the stem of the peppers and remove the guts. Dice the tops of the peppers and the onion.
Add ground chicken, garlic, and hot pepper flakes. Break apart the chicken as it cooks through (no longer pink).
Once the chicken is cooked, add the tomatoes and saute about 5 minutes so everything heats up. Transfer mixture into a large bowl (or mix it all together in the pan if it's big enough).
Add the brown rice, 1 cup mozzarella cheese, and parmesan cheese to the meat and veggie mixture.
Bake the peppers for about 25 to 30 minutes or until your desired softness of the pepper.