I chopped 3 peppers in half, removing the white bits and seeds, leaving little boats of pepper-halves.
While the rice simmered away, I sauteed finely chopped courgettes and one pepper. Once the rice was cooked, I gently stirred in the courgette & pepper mix and seasoned with salt & pepper.
Using a tablespoon, I skillfully added the rice mixture to each pepper-half.
These were then baked for 15-20 minutes (I used a red silicon sheet to ensure the peppers didn't stick), along with the chicken goujons. Once cooked, serve immediately with a blob of tomato ketchup.