Cut the peppers in two sideways and clean them out. Wash and rinse as well. Then set aside.

Cook the chicken breast without any seasoning other than salt and pepper.

Dice the chicken.

Boil rice until moist. Remove from heat and let cool.

Add about 1/4 teaspoon of crushed rosemary.

Add the cream cheese and mix together.

The mixture should be moist so be sure to blend so that cream cheese covers the rice. If it doesn't seem like enough add a bit more cream cheese.

Place on a cookie sheet.

Top with a small amount of the shredded cheddar cheese.

Turn oven to 325 and cook for 5-10 minutes, covered.

Serve warm