Stuffed Poblanos Straight From The Garden

I've had an abundance of peppers this year, especially Poblanos. So tonight when I got home from work I went straight to the garden and picked 12 of them. It's been years since I've done stuffed peppers, so I kind of made this up. First thing off cook some rice, I used brown rice. Preheat your oven to 350. Things you'll need:

1. Some peppers 8-12
2. 1 tsp olive oil
3. 1/2 white onion chopped
4. 4 garlic cloves chopped
5. 6 button mushrooms chopped
6. 1 jar of your favorite marinara 
7. 1 egg
8. 2 tbsp if Italian seasoning
9. 1 tsp of salt
10. 1 c of cooked rice
11. 1 lb of ground chicken 
12. 1.5 c of shredded italian blend cheese

While rice is cooking, over medium heat, heat olive oil and add onions, garlic, and onion and saute until soft. Add the marinara sauce and simmer. In a large bowl add chicken, egg, 1/2 c of cheese and your seasoning & salt, and 1 c of cooked rice. Mix together. Mix in 1/2 c of the marinara. Grab a deep baking pan and spread a layer of marinara on bottom. Begin stuffing the peppers and place them in the pan. Once that's done if you have remaining meat mix crumble over top of peppers and layer remaining marinara over top. Place in oven for 55 minutes. Remove from oven, sprinkle remaining cheese overtop and baked for an additional 5-10 minutes until melted, not browned. Remove from oven, let cool for 10 minutes. Serve and enjoy!!