1 Chicken Breast (bone in, skin off preferably)
1 cup brown rice, quinoa blend or similar.
1 1/2 cup chicken stock (I used that I made from my chicken salad recipe ;0)
1 small package of mushrooms roasted in the oven at 425F until golden brown
2 garlic cloves and 1 yellow onion caramelized in sauté pan over low heat in olive oil
3 bell peppers with top cut off and seeds removed. (Tip: If pepper does not stand up evenly, cut bottom off and place inside the pepper to hold stuffing in)
1/3 Cup Grated Parmesan Cheese
Salt & Pepper to taste, 1 tsp cumin
Cook rice mix according to directions with chicken stock.
Combine rice, cooked onion and garlic, mushrooms and parmesan cheese. Pack into bell peppers and cook in the oven on 375F for 20 to 25 minutes until top begins to brown. Option (blister the outside of the peppers prior to stuffing with open flame from stove top to add flavor).