Preheat the Oven: Preheat your oven to 180°C (350°F).

Cut the Peppers: Slice the tops off the bell peppers and remove the seeds and membranes inside. Set the peppers aside for later filling.

Blanch the Peppers (Optional): If you want softer peppers, blanch them in boiling water for 2-3 minutes, then transfer them to cold water. This step is optional if you prefer your peppers to retain a bit of firmness.

Cook the Rice: If you haven’t already, cook 100g of rice according to the package instructions and set aside.

Sauté the Chicken: In a large skillet, melt a small amount of butter over medium heat. Add the diced chicken fillet and cook until browned and fully cooked, about 5-7 minutes. Once the chicken is cooked through, remove it from the skillet and set it aside.

Sauté the Vegetables: In the same skillet, add more butter if needed, and sauté the chopped onion, grated carrot, and sliced mushrooms over medium heat. Cook for 5-6 minutes until the vegetables are softened and the mushrooms are browned.

Add Garlic and Tomatoes: Stir in the minced garlic and chopped tomatoes, cooking for another 2-3 minutes until the tomatoes begin to soften. Season with a pinch of salt and pepper to taste.

Combine the Filling: Add the cooked rice and the sautéed chicken to the vegetable mixture. Stir everything together until well combined. Remove the skillet from the heat and allow the mixture to cool slightly.

Add Cheese and Egg: Stir in 150g of the grated mozzarella and the beaten egg. This will help bind the filling together when it bakes inside the peppers.

Fill the Peppers: Take your prepared bell peppers and stuff them generously with the chicken and rice mixture. Press the filling down gently to make sure the peppers are packed full.

Top with Cheese: Sprinkle the remaining 50g of grated mozzarella on top of each stuffed pepper for a delicious cheesy topping.

Arrange in a Baking Dish: Place the stuffed peppers upright in a greased baking dish.

Bake: Bake the peppers in the preheated oven at 180°C (350°F) for 25-30 minutes, or until the peppers are tender and the cheese on top is melted and bubbly.

Broil (Optional): If you like a crispy top, you can broil the peppers for the last 2-3 minutes to get a golden, crispy cheese topping.

Serve Hot: Remove the peppers from the oven and allow them to cool for a few minutes before serving. Garnish with fresh herbs like parsley or basil if desired.