Salsa Chicken Stuffed Peppers

0 Preheat your oven to 375°F (190°C).
1 Cut the bell peppers in half lengthwise and remove the seeds and ribs.
2 In a large mixing bowl, combine the shredded rotisserie chicken, cooked rice, salsa, sour cream, and 1 cup of Monterey Jack cheese. Mix until well combined.
3 Spoon the chicken and rice mixture evenly into each bell pepper half, pressing down gently to pack the filling.
4 Place the stuffed peppers in a large baking dish, cut side up.
5 Sprinkle the remaining 1/2 cup of Monterey Jack cheese over the top of the stuffed peppers.
6 Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the filling is heated through.
7 Once the stuffed peppers are done, remove them from the oven and let them cool for a few minutes.
8 Garnish with chopped fresh parsley before serving.