Tikka Masala Stuffed Peppers

Preheat oven to 350 degrees F. Line a baking sheet with foil.

Cut 1/2 inch off the top of each pepper (reserve tops); remove and discard cores and seeds. Arrange the peppers, cut-side down, on the prepared baking sheet. Roast until just starting to soften, about 20 minutes.

Mix together brown rice and chicken mixture from prepared Chicken Tikka Masala for the filling.

Divide the filling among the peppers, slightly mounding on top. Return the stuffed peppers to the baking sheet. Arrange the reserved tops, cut-side down, on the baking sheet.

Bake until the filling is heated through and the peppers are tender, about 20 minutes. Sprinkle the peppers with cilantro. Place the pepper tops on the filled peppers and serve.