1-Preheat oven: Preheat oven to 400°F (200°C).

2-Slice bell peppers: Slice bell peppers in half lengthwise, remove seeds and membranes, and place cut-side up in a large baking dish.

3-Heat olive oil: Heat olive oil in a skillet over medium heat. Sauté diced shallot until translucent, about 5 minutes.

4-Add minced garlic and chopped broccoli: Add minced garlic and chopped broccoli; cook until broccoli is bright green, about 5 more minutes.

5-Stir in shredded chicken: Stir in shredded chicken, cooked rice, dried oregano, salt, black pepper, and half of the mozzarella and cheddar cheeses (1/2 cup each). Cook, stirring, until cheese is slightly melted.

6-Add 1/2 cup water or chicken broth: Add 1/2 cup water or chicken broth. Add more (up to 3/4 cup total) only if the mixture seems too dry.

7-Spoon the filling: Spoon the filling evenly into the bell pepper halves.

8-Top each stuffed pepper half: Top each stuffed pepper half with the remaining mozzarella and cheddar cheeses (1/2 cup each).

9-Cover and bake: Cover the baking dish tightly with foil. Bake for 30 minutes.

10-Remove foil and continue baking: Remove foil. Bake for an additional 15-20 minutes, or until peppers are tender and cheese is melted and bubbly.

11-Remove from oven and garnish: Remove from oven. Sprinkle crushed crackers and fresh chopped parsley over the peppers before serving.