Melt the butter in a non-stick frying pan (you’ll need more butter or oil if using a regular pan). When hot, add the ground chicken and cook over high heat until lightly browned, about 5 minutes. Add the onion, celery, red bell peppers and peas. Season with salt and lots of freshly ground pepper. Stir and continue cooking for another two minutes.
Remove from the stove and cool for about 10 minutes. Cooling is faster if you transfer the mixture to a shallow bowl and stir it often.
After the chicken mixture has cooled, stir in the bread crumbs and cheese.
Fill the cavities of the bell peppers with the mixture, top with more parmesan cheese if you like, and bake in a preheated 180C oven for about 10 minutes or until the tops are lightly browned.
Serve with rice, pasta or bread.