Capsicum Crazy - Chicken Stuffed Green Peppers

Ingredients

4 large green peppers 
1\2 chopped onion 
1 garlic clove
Blob of butter
2 cooked, schredded chicken breasts (keep broth aside)
2 cups chicken broth (if you cook breast fillets and end up with no stock, ina paarmans chicken stock with water will also work)
1 cup uncooked rice
Sliced celery 
Grated carrots 
Fresh basil and thyme
1 can italian tomatoes
1 /2 punnet mushrooms
Fresh parmesan
Salt/pepper

Directions

Cut tops off peppers and remove seeds.
In a large pot, boil the peppers for about 5 minutes, drain and set aside
Saute the onion, chopped garlic and mushrooms in butter until it's soft
Add the rice with your chopped veggies(except the tomatoes), herbs and seasoning
let it fry a bit, add more butter if need be. (yes, we're frying uncooked rice - we're sealing it)
When the colour looks good, add the chicken and broth
Soon as that's boiling, reduce the heat to low and let it simmer slowly, this is important so that the rice doesn't burn on the bottom of the pot. It's also important to not stir the mixture.
Keep an eye on it, if you see the rice isn't cooked enough yet and you need to add a bit more water, by all means. To check the water level, put a spoon down the side of the pot and gently 'part the red sea' to see what's happening at the bottom. DO NOT stir it.
When the rice looks almost done and all the water/broth has been absorbed, chuck in the chicken and chopped tomatoes and give it a stir. (the juice of the tomatoes will absorb into the almost chooked rice when baking)
Bake at 180degrees for about 30-40 minutes, the mixture needs to set nicely
grate some fresh parmesan over the top and voila

Calories - +-500