Prepare the fried rice as directed in recipe link. Can sub out rice for cauliflower rice or brown rice.
Preheat oven to 400 degrees. If using wooden skewers for the chicken, soak in water for a few minutes to avoid burning on the grill.
Slice red bell peppers in half vertically if peppers are standing upright. Brush with olive oil, and season with salt and pepper. Bake for about 20 minutes or until the edges start to brown. If you like them with a little crunch, cook less, if you want them soft and fully roasted cook longer. These would also be great grilled!
Season the chicken with salt and pepper. Skewer the chicken pieces evenly onto 4 skewers. Place on a preheated grill, and cook for about 5-6 minutes. Using a tongs, turn chicken to cook the other side for another 5-6 minutes or until chicken is cooked through. Just before chicken is done, baste with hoisin on both sides.
When the peppers are done, brush the inside of the peppers with some hoisin sauce. Spoon a heaping portion of fried rice into each roasted red bell pepper.
Serve along side grilled hoisin chicken skewers. Top chicken and stuffed peppers with chopped scallions if desired.
Make the fried rice first, this is really where all your prep work takes place with chopping everything. I highly recommend a garlic press and chopper! I have never made the fried rice with the mushrooms so that may add some time if you're keeping the mushrooms. Once the rice is done, it keeps just fine in a warm skillet while you make the rest of the meal.
You can also get the peppers roasting while you make the fried rice. I think the bell peppers would be delicious grilled if you're up for it!
Hoisin sauce can be found in the Asain food section of the grocery store.