Melt butter in a saucepan over medium heat. Cook mushrooms, garlic, onion, spring onion until mushrooms are cooked and liquid has evaporated. Stir in chicken stock and rice. Season with parsley, salt and pepper. Reduce heat, cover and simmer for 20 minutes.
Pre heat the oven to 180 C / Gas 4. Grease two baking trays.
Cover the chicken with the seasoning and garlic and ginger. Transfer the chicken to one of the prepared baking trays.
Bake the chicken in the oven for 20 minutes.
Slice the red peppers in half and place them face down on the second baking tray.
Bake in the oven for 15 minutes then remove from oven and spoon the mushroom rice into the pepper halves. Sprinkle the grated cheese on top and serve with the chicken.
The recipe calls for 'seasoning, to taste', so use your favourite seasoning here and get creative.