1st. Prep your ingredients. Chop the tops off (keeping them intact) and de-seed them. Chop a medium-large spanish onion and sautee it up in a little bit of extra virgin olive oil. Measure out 1 cup of either quinoa or whole grain brown rice. I mixed them because it seems cool and/or I ran out of quinoa. 2nd. Once the onions are translucent, add in ground chicken, breaking it up until it’s cooked through and in small pieces. Liberally sprinkle basil and oregano and add a pinch of mint. 3rd. Mix in the quinoa/rice and then spoon into your topless peppers. 4th. Pour 1-litre of low sodium tomato juice in and around the peppers, put their tops back on and then pour 1/2 litre of water around the peppers. 5th. Bake for 1 1/2 hours.