Today I want to present you a variation of the classic recipe for stuffed peppers with meat and rice. Cut the pepper half, fill with the minced chicken and bake under the cheese crust in the oven. Chicken fillet stuffing turns out very tasty, tender and soaked with vegetable juice during baking. At the same time, the taste of the pepper itself is significantly different from that which is stewed in tomato sauce. Baked pepper turns out very fragrant and gives this dish a unique flavor.