Follow these steps for perfectly baked, flavourful chicken stuffed peppers:

1. Preheat Oven & Prep Peppers: Preheat your oven to 375°F (190°C). Wash the bell peppers thoroughly. Slice them in half lengthwise, from stem to base. Remove the seeds and membranes carefully, creating a hollowed-out boat shape. If you prefer them to stand upright, you can slice a very thin layer off the rounded bottom (be careful not to cut through!) or cut the tops off and hollow them out like little pots (this method often requires slightly longer baking). Arrange the pepper halves, cut-side up, in a 9×13 inch baking dish or another oven-safe dish large enough to hold them snugly. Add about ½ inch of water to the bottom of the dish – this helps steam the peppers and prevents them from drying out or scorching on the bottom during baking.
2. Cook the Chicken: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Once shimmering, add the cubed chicken. Season generously with about half of the salt and pepper. Cook, stirring occasionally, until the chicken is lightly browned and cooked through (no longer pink inside), about 5-7 minutes. Use a slotted spoon to remove the chicken from the skillet and set it aside on a plate. Leave the flavorful drippings in the skillet.
3. Sauté Aromatics: Reduce the heat to medium. Add the chopped onion to the same skillet. Cook, stirring frequently, until the onion softens and becomes translucent, about 4-5 minutes. Add the minced garlic, dried oregano, dried basil, and smoked paprika. Cook for another minute, stirring constantly, until the spices are fragrant. This step, known as “blooming” the spices, intensifies their flavour.
4. Combine Filling Base: Pour the undrained diced tomatoes and chicken broth into the skillet with the onions and spices. Stir well, scraping up any browned bits (fond) from the bottom of the skillet – these add lots of flavour! Bring the mixture to a simmer.
5. Add Rice and Chicken: Reduce the heat to low. Stir the cooked rice and the previously cooked chicken back into the skillet. Mix everything together thoroughly until well combined. Taste the filling and adjust seasoning if necessary, adding the remaining salt and pepper, or more herbs if desired.
6. Incorporate Cheese: Remove the skillet from the heat. Stir in ½ cup of the shredded cheese until it’s melted and integrated into the filling. This makes the filling creamier and richer.
7. Stuff the Peppers: Carefully spoon the chicken and rice mixture evenly into each prepared bell pepper half. Mound the filling slightly, but don’t pack it down too tightly, as this can make the filling dense. Ensure each pepper is generously filled.
8. Prepare for Baking: Pour out any excess water you initially added to the baking dish, leaving maybe just a tablespoon or two. Carefully place the stuffed peppers back into the dish. Sprinkle the remaining ½ cup of shredded cheese evenly over the top of each stuffed pepper.
9. Bake: Cover the baking dish loosely with aluminum foil. This helps the peppers soften and cook through without the topping burning too quickly. Bake in the preheated oven for 30 minutes.
10. Brown the Topping: After 30 minutes, carefully remove the foil. Continue baking for another 15-20 minutes, or until the peppers are tender (easily pierced with a fork) and the cheese topping is melted, bubbly, and lightly golden brown. If you like a crispier topping, you can switch the oven to the broil setting for the last 1-2 minutes, watching very carefully to prevent burning.
11. Rest and Serve: Remove the baking dish from the oven. Let the stuffed peppers rest for 5-10 minutes before serving. This allows the filling to set slightly and the peppers to cool down just enough to handle. Garnish with fresh chopped parsley, if desired, before serving warm.