Chicken & Parm Stuffed Peppers

1 1/2 cups chicken, diced
3 cloves garlic, minced
1 tablespoon olive oil
Sea salt
Freshly ground black pepper
1 1/3 cups shredded mozzarella
1 cup freshly grated Parmesan
1 cup marinara
1 tablespoon freshly chopped parsley
Pinch crushed red pepper flakes
4 bell peppers (your favorite colors)
1/2 cup chicken broth

*1/3 cup shredded Parmesan and 4 sprigs fresh parsley for garnish

In a heavy skillet, sauté chicken pieces and garlic in olive oil. Add a little salt and pepper, stirring just until barely browned. Preheat oven to 350º. In a large bowl, combine 1 1/3 cups mozzarella, Parmesan, garlic, marinara, parsley, and red pepper flakes. Stir until combined. Fold in cooked & seasoned chicken. Wash peppers, cut in half and remove centers and seeds. Spoon mixture into prepared bell peppers and sprinkle with remaining 1 cup mozzarella. Place stuffed peppers in a 9" X 13" baking dish. Pour chicken broth around the peppers (to flavorfully steam them) and cover with foil. Bake for 50 minutes or until peppers are tender. Uncover and broil 1-2 minutes. *Garnish with rest of Parmesan and sprigs of parsley.