Preheat the oven to 200˚C.
Heat the olive oil in a large pan and brown the chicken pieces on both sides. Add the tomatoes, salt and pepper. Simmer for 35–40 minutes until the chicken begins to soften. Blanch the peppers and take the skins off.
Place the peppers in a non-stick baking dish (if desired, remove the seeds, etc.). Spread the grated onion, garlic and MEVGAL cheeses between the peppers. Place the chicken pieces on top along with the juices from the frying pan. Bake for 20–25 minutes.
Sprinkle with parsley before serving.