Chicken Parmesan Stuffed Peppers

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Heat your oven to about 375°F. Cut the tops off the bell peppers and pull out the seeds, or slice them in half from top to bottom and remove the seeds and white ribs.
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Heat a large skillet over medium and add a splash of Olive Oil. Once hot, add the chicken. Break it up with a spoon and cook until no longer pink. Try to keep the pieces small so they tuck neatly into the peppers.
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Stir in the minced Garlic and cook for 30 seconds to 1 minute, just until fragrant. Don’t let it brown too much. Then pour in about half of your Marinara Sauce and let it simmer for a few minutes so the flavors come together.
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Gently spoon the chicken mixture into your halved bell peppers. Pack the filling in lightly with the back of the spoon, filling them nearly to the top, but not so full that they overflow.
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Place the stuffed peppers into the prepared baking dish. Spoon the rest of the Marinara Sauce right over the tops of each pepper. Sprinkle Shredded Cheese, such as Mozzarella Cheese, generously over the filling in each pepper. If you're a cheese lover, add more.
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Bake in the Oven at 375°F for 30 to 35 minutes if your peppers were raw. You’re looking for tender peppers, bubbly sauce, and fully melted cheese.