Start cooking your rice, I made mine in a rice cooker so I started that up before any of the prep.
Preheat your oven to 375 degrees.
Next, spray your baking pan with a nonstick spray.
Next either cut the tops off of your peppers or slice them in half. Remove the seed and any remaining membranes from the peppers.
Place them in the baking dish, this was difficult for one of my peppers as it didn't want to stand. Next time I will be slicing them the other way.
In a frypan heat your olive oil on medium-high heat.
Add in the pan your chicken and seasonings.
Cook by breaking up the meat until the meat is cooked all the way thru. Now you can drain off any extra liquids but my chicken didn't have any to drain off.
Pour in the can of tomatoes and allow it to simmer for 2 minutes.
Next, remove the pan from the heat and stir in the rice, mozzarella, and parmesan cheese. At this stage, I also stirred in some green onions and some minced garlic.
Put a little bit of water into the bottom of the baking pan, use just enough to cover the bottom of the pan.
Stuff your peppers with the mixture and then top with a slice of provolone cheese.
Bake for about 35-45 minutes and top with fresh basil.