• Preheat your oven to 400 degrees F. 
• Heat olive oil in a skillet. Add diced onion and garlic. Saute for 2 minutes, until it is fragrant and onion has softened.
• Add minced chicken and cook it for 4-5 minutes, until it no longer looks pink and is cooked through. Break big lumps of meat with a wooden spoon in between.
• Add 1.5 cup Marinara sauce, rice, Italian seasoning and red pepper flakes(if using). Mix well. Make sure not to cook the mixture too long, else it will turn dry.
• Add 1 cup mozzarella and parmesan cheese. You can also add a handful of chopped Italian Basil if you prefer. Mix well.
• Cut peppers into half lengthwise. Remove the core and seeds. For the peppers to sit perfectly in the dish, trim a thin slice to get a flat bottom.
• Arrange the peppers cut side up in an ovenproof baking dish, large enough to hod the peppers.
• Stuff each pepper with the filling. Top each with a tablespoon of marinara sauce. Sprinkle the remaining mozzarella cheese on top.
• Slowly add 1/4 cup of stock or water to the bottom of the pan.
• Cover with aluminium foil. Bake it covered for about 30-35 minutes.
• Remove the foil and bake it 5 minutes more on the upper rack of the oven until the cheese is bubbly.

To Make it on Stove top

• Arrange the filled peppers cut side up on a heavy bottom skillet. Add about 1/2 cup of stock instead of 1/4 cup mentioned above. Cover and cook at the lowest heat for about 35-40 minutes or until the peppers are done.