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1
Preheat the oven to 400 degrees F. Slice the tops off of the peppers and remove the ribs and seeds.
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2
Set the peppers and the tops aside.
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3
In a skillet over medium heat, add olive oil and chopped onion, sauteing until soft about 5 minutes.
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4
Stir in 2 minced garlic cloves and cook for 1 minute.
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5
Season ground chicken breast with salt and pepper and add it to the skillet to brown.
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6
Allow chicken to cook completely it should take about 10-12 minutes to brown.
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7
Stir occasionally.
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8
While chicken is cooking, mix the tomato sauce with the heavy cream and remaining garlic clove and heat it over low heat.
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9
Stir in almost all of the fresh basil, reserving some for garnish.
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10
Stir the cooked brown rice and 1/2 cup of parmesan cheese into chicken mixture, then add about 1/2 cup of the tomato cream sauce, mixing to coat everything.
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11
Turn off heat.
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12
Divide the chicken mixture evenly between the four peppers, stuffing them all the way to the top.
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13
Place the stuffed peppers in a dish that allows the peppers to stand upright.
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14
Spoon a bit of tomato cream sauce over the tops, and pour the rest of the sauce into the bottom of the pan.
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15
Set the tops gently back on the peppers.
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16
Bake for 20 minutes, then cover with foil and bake for 30 more.
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17
Serve with more parmesan cheese and basil to garnish, with mashed potatoes on the side.
