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.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.