Preheat your oven to 400°F (200°C). Gather your ingredients and equipment.

Cut the bell peppers in half lengthwise, removing the seeds and membranes. Arrange them cut-side-up in your baking dish.

In a skillet over medium heat, drizzle olive oil and add shallots. Sauté until translucent, about 3-4 minutes. Add garlic and broccoli, cooking until brightens, about 2-3 minutes.

Stir in shredded rotisserie chicken, cooked rice, and seasonings. Pour in chicken broth to keep the filling moist.

Spoon the chicken mixture into each pepper half, packing down gently.

Sprinkle half of the cheese over the stuffed peppers. Cover the dish with foil and bake for 30 minutes.

After 30 minutes, remove the foil, add the remaining cheese and bake uncovered for an additional 15 minutes.