- With the rack in the middle position, preheat the oven to 200 °C (400 °F).
- Cut off the top of the peppers and remove the seeds. If needed, cut a thin slice off the base of the peppers so they stand firmly. Place the peppers in a 20 cm (8-inch) square baking dish. Brush the outside of the peppers with the olive oil. Set aside.
- In a bowl, combine the risotto, chicken, cheese and peas. Season with salt and pepper. Spoon the stuffing into the pepper cavities. Close the peppers with their cap.
- Roast for about 40 minutes or until the peppers are golden brown and the stuffing is warm through.