INSTRUCTIONS
Preheat the oven to 400 degrees and oil spray a casserole dish big enough for the peppers.
Slice the peppers, lengthwise so you have 2 halves
Note: for a softer pepper place the peppers in the oven on a parchment-lined baking sheet and roast them for around 20 minutes depending on the thickness ( this method will make a softer pepper). Cool before stuffing them slightly.
In the meantime prepare the filling:
In a large bowl add the cooked chicken (if using raw cook this first), cooked rice, minced garlic,1 cup of crushed tomatoes, fresh basil, dried seasoning, salt and pepper to taste, Parmesan cheese, and 1 cup shredded mozzarella cheese.
In a baking casserole add around 1 cup of tomato sauce on the bottom and sprinkle with Parmesan cheese.
Stuff the peppers with the mixture and place them in the casserole dish.
Top each pepper with the rest of the crushed tomatoes, and remaining cheese, sprinkle with panko breadcrumbs if using, granulated garlic powder evenly over each one, and drizzle each one with a little bit of olive oil.
Pour the wine or chicken broth around the bottom of the pan not touching the stuffing.
Bake at 400 degrees until the cheese melts and the peppers are cooked until the cheese is melted around 25 minutes.
For crispier cheese broil the top for 2 minutes watching carefully
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