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Instructions

• Set the oven temperature to 400 degrees Celsius. Remove the top portion of bell peppers along with the seeds and the ribs. Set the peppers aside.
• Cook the rice so that it can be served alongside stuffed peppers at a later stage.
• Heat little oil in a skillet and saute some onions in it until they become soft. Then stir in little garlic cloves for a minute.
• Now season the chicken with pepper and salt. Place it over the skillet and cook it until it turns brown.
• When the chicken is being cooked, mix garlic clove, heavy cream and tomato sauce and heat the mixture over a low flame. Add little basil and continue heating for a few more minutes.
• Into the chicken mixture, add parmesan cheese, brown rice, and the above mixture so that they cover the chicken completely.
• Now turn off the flame and stuff the above mixture equally between the peppers. Now pour little tomato cream sauce at the top and the remaining portion into the pan containing bell peppers. Now bake the bell peppers for 20 minutes. Remove it and cover it with a foil and continue baking for at least half an hour.
• Now garnish it with little basil and parmesan cheese and serve immediately.