04While chicken is cooking, mix the tomato sauce with the heavy cream and remaining garlic clove and heat it over low heat. Stir in almost all of the fresh basil, reserving some for garnish.
05Stir the cooked brown rice and 1/2 cup of parmesan cheese into chicken mixture, then add about 1/2 cup of the tomato cream sauce, mixing to coat everything. Turn off heat.
06Divide the chicken mixture evenly between the four peppers, stuffing them all the way to the top. Place the stuffed peppers in a dish that allows the peppers to stand upright. Spoon a bit of tomato cream sauce over the tops, and pour the rest of the sauce into the bottom of the pan. Set the tops gently back on the peppers.
07Bake for 20 minutes, then cover with foil and bake for 30 more. Serve with more parmesan cheese and basil to garnish, with mashed potatoes on the side.