• Preheat oven to 400°F.

Cook the Rice:

• Bring the chicken broth to a boil, add 1 cup rice, bring back to boil and then turn the temperature all the way down to let simmer, cover tightly with lid.
• Allow rice to cook for about 30 minutes. Don't take the lid off during the cook time. Meanwhile prepare the peppers and make the filling.

Prepare the Peppers:

• Cut the tops of peppers off so there is a hole, remove ribs and seed on the inside, wash them.
• Arrange the peppers in a deep baking dish. Sprinkle the inside with salt and pepper.

Make the Filling:

• Add the olive oil to a large skillet and heat until shimmering.
• Saute the chopped onion and minced garlic. Season with salt and pepper.
• When soft, season with thyme, basil and oregano. Add the diced tomatoes and cook through.
• When rice is finished cooking, add it to skillet and mix everything together.

Fill and Bake the Peppers:

• Spoon filling into each pepper.
• Pour the tomato sauce all over peppers. Add water to leftover sauce in can (about ¼ of the can), swirl around to get all the sauce then add to the bottom of the baking dish. Wrap tightly with foil or place a lid on top.
• Bake for about 1 hour, or until peppers are soft.
• Remove foil, add mozzarella cheese, and bake another 20 minutes to finish off and melt cheese.