Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Place the halved bell peppers cut-side up in the dish and bake for 10 minutes to soften slightly.

While the peppers are pre-baking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 4-5 minutes. Add the minced garlic and cook for another minute until fragrant.

Reduce the heat to low. Add the softened cream cheese to the skillet, stirring until it's melted and smooth. Stir in the shredded chicken, cooked rice, 1 cup of the cheddar cheese, smoked paprika, oregano, salt, and pepper. Mix until everything is well combined.

Remove the peppers from the oven. Carefully fill each pepper half with the creamy chicken mixture, mounding it on top.

Sprinkle the remaining 1/2 cup of cheddar cheese over the stuffed peppers. Return the dish to the oven and bake for 20-25 minutes, or until the filling is heated through and the cheese is bubbly and golden brown.

Let the peppers rest for a few minutes before serving. This allows the filling to set. Garnish with fresh parsley if desired.