Chicken-Stuffed Bell Pepper with Tomato Sauce

This recpie was from Wolf Gang Puck's Live, Love, Eat! cookbook. The cooking time was a lot longer than I planned, but the result was great.

Ingredients:
4 green bell peppers
½ lb of ground chicken
½ cup olive oil
1 cup diced onion
½ lb mushrooms, finely chopped
2 garlic cloves, peepled and minced
1 egg, lightly beaten
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh thyme
1 teaspoon slat
½ teaspoon ground cumin
½ teaspoon ground white pepper
2 cups cooked long-grain rice
1 can of tomato sauce
Minced parsley, for garnish

Directions:
1. In a medium skillet, heat ¼ cup of olive oil over moderate heat. Add the onion and sauté until translucent, about 5 minutes. Add the mushrooms and continue to cook, stirring occasionally, until all the liquid given up by the mushroom evaporates, 10 to 15 minutes. Set aside the mixture and let it cool
2. Add the onion and mushrooms to the ground chicken. Add the garlic, egg, parsley, thyme, salt, cumin, and white pepper and mix well. Set the mixture aside and, when it is cool, stir in the cooked rice.
3. Preheat the oven to 350 degrees F. Cut the tops off the peppers, and remove the seeds. Brush the peppers inside and out with the remaining olive oil.
4. Stuff the peppers with the fillings to the top. In a baking dish just large enough to hold the peppers comfortable, arrange the stuffed peppers in. Spoon the tomato sauce all around the stuffed pepper and top of the pepper. Bake the pepper until the filling is cooked through and the peppers are tender, about 1 hour. With a serving spoon, transfer each pepper to the heated plate. Garnish with minced parsley.