Preheat the oven to 375°F (190°C) and spray a baking dish with nonstick cooking spray.

Boil chicken breasts in a pot until fully cooked (15-20 minutes), then shred them with two forks.

Sauté minced garlic in olive oil over medium heat until fragrant (about 1 minute).

In a bowl, combine shredded chicken, cooked rice, sautéed garlic, soy sauce, and half of the cheese. Mix well.

Cut the tops off the bell peppers and remove the seeds. Stuff each pepper with the chicken-rice mixture.

Arrange stuffed peppers upright in the baking dish, cover with foil, and bake for 25 minutes.

Remove foil, sprinkle remaining cheese on top, and bake for an additional 10-15 minutes until golden brown.