Instructions

1. Cut tops of peppers off and clean out the seeds and insides of peppers, but leaving the whole pepper intact. (you will be stuffing them).
2. In a roasting pot, add 1 inch of water to the bottom of the pot and place peppers, bottom sides facing down.
3. Bring water to a boil and then simmer peppers, cover on, for 15 minutes, or until peppers are al dente. (Slightly under cooked)
4. Then, cook 1 cup rice mixture, per directions on the box.
5. While the rice mixture and peppers are simmering, add 1 tbsp of oil to a saute pan and cook ground chicken until no pink is remaining.
6. Once chicken is cooked, push the ground chicken to the edges of the pan, add an additional 1 tbsp of oil, and add onion. Saute onion in the middle of the pan until translucent. Then, mix with chicken.
7. At this point, if your kids prefer no sauce, remove 1 serving of chicken for each kid and set aside, otherwise, add in diced tomatoes and tomato paste.
8. Mix well and add mushrooms, sun-dried tomatoes, and basil, cooking on low to allow mushrooms to soften.
9. Preheat oven to 350 degrees.
10. Once mushrooms have reached desired softness and rice mixture is cooked, in a large bowl combine rice and chicken mixture together well. (this is also a point where you could scoop out a little plain rice for the kids, if they prefer to have their food deconstructed).
11. Once mixture is well combined in bowl, using a spoon, scoop mixture into hollowed bell peppers until completely full. Repeat with all peppers.
12. Once all peppers are filled, place a slice of mozzarella cheese on top of each pepper and bake in the oven for 15 minutes, or until cheese is melted and bubbling.
13. Optionally, you can switch oven to broil and continue cooking peppers until cheese on top begins to brown.
14. Take peppers out of oven, and using a large slotted spoon, scoop peppers out of pan. Serve immediately.
15. Enjoy!