This recipe gives you a ground chicken version to stuff your peppers
Preheat the oven to 350F (180 C)
Cut the peppers in half lengthwise and take out the seeds while leaving the shape intact.
In a medium-sized bowl, mix the remaining ingredients with your hands until fully combined.
*Do not put the grated cheese, save that for later to melt on the top.
Divide the mixture into four balls and stuff each pepper half with a ball.
Press the meat into the corners of the pepper and set it in the pepper.
Bake for 30-40 minutes until the meat browns on top.
Divide the grated cheese onto the pepper halves and put back into the oven for another 5-7 minutes to melt the cheese.
Serve when cooled toa suitable temperature.
Garnish with a bit of freshly chopped parsely greens if desired.