Reduce oven temperature to 375 degrees.

While peppers are roasting and steaming, heat oil in a skillet or saute pan. Add onion and cook 6 to 8 minutes or until softened.

Add garlic and cook very briefly (15 seconds). Remove from heat and stir in cream cheese spread. Stir until smooth and melted.

Stir in cooked chicken, brown rice, 1 cup shredded cheese and salt and black pepper to taste. Set aside.

Peel as much of the thin, papery skin from the peppers as possible.

Cut a slit in the top and carefully remove seeds, leaving stem intact. (Don't worry if the pepper tears slightly; you can wrap around filling and cover with sauce....no one will notice.)

Oil a baking dish large enough to hold all the peppers.

Slowly add chicken broth, stirring constantly. Bring to a boil, reduce heat to medium and add tomato paste and spices. Simmer until thickened (it won't be terribly thick; I preferred it this way).

Pour about 1/2 cup sauce in the bottom of the prepared baking pan.

Fill peppers with even amounts of the filling and place in prepared baking dish. Pour remaining sauce over the top. Top with remaining cheese. Cover loosely with aluminum foil.

Bake 25 to 30 minutes. Remove foil and continue baking 5 to 10 minutes or until cheese has melted and filling is heated through to 165 degrees. Serve with sour cream if desired.