Step 1: Prepare the Peppers : Wash the bell peppers thoroughly. Slice off the tops, remove seeds and membranes, and set aside. If needed, trim the bottom slightly so they stand upright without tipping.

Step 2: Cook the Filling Base : Heat olive oil in a skillet over medium heat. Add the chopped onion and sauté for 3–4 minutes until translucent. Add minced garlic and cook for another minute.

Step 3: Build the Filling : In a large mixing bowl, combine shredded chicken, cooked rice, diced tomatoes, cheese, sautéed onions, garlic, Italian seasoning, paprika, salt, pepper, and fresh herbs. Mix until evenly combined.

Step 4: Stuff the Peppers : Spoon the filling firmly into each pepper, packing it down slightly to help everything fit.

Step 5: Prepare for Baking : Arrange the stuffed peppers upright in a greased baking dish. Pour chicken broth or water around the base to help steam the peppers as they bake. Cover the dish tightly with aluminum foil.

Step 6: Bake : Bake in the preheated oven for 35 minutes. Remove the foil, sprinkle extra cheese on top of each pepper, and continue baking for 10–15 minutes until the cheese is melted and golden.

Step 7: Serve : Allow peppers to rest for a few minutes before serving so they hold together well.