Lazy Italian Stove Top Stuffed Peppers

Servings: 6

Ingredients
•    6 medium size bell peppers
•    4 TBS olive oil
•    ⅓ cup finely chopped onions
•    1 TBS chopped garlic
•    1 ¼ lbs (0.6 kg) chicken thighs
•    1 TBS dried Italian seasoning
•    2 cups already cooked rice
•    ¼ cup grated Parmesan cheese plus extra for sprinkling
•    1 can (14 ounce, 414 ml) fire roasted diced tomatoes divided
•    salt and pepper to taste
•    ½ cup water
Instructions
1.    Cut the peppers into 4 parts, core and remove all seeds. Wash the leftover seeds with stream of water. Cut into bite size pieces. Set aside.
2.    In a large pot, heat 2 TBS of the oil on medium heat. Add the onions to the pot and cook for 3 minutes or until onions start to wilt. Add the water and the peppers.
3.    Heat on low until mixture comes to a simmer. Cover with a lid and cook on low for 25 to 30 minutes or until peppers are tender.  
4.    In the meantime, using high heat cook the garlic with 2 TBS  of oil in a wok. Add small pieces of the chicken to the wok and cook until ready. Add seasoning, rice, the peppers, Parmesan cheese, and the tomatoes. Stir well and cook for a few more minutes until mixture is well heated. Add salt and pepper to taste.
5.    Serving sprinkle with extra Parmesan cheese.