Slice off the top of the pepper and remove the seeds.
Cut the bottom of the pepper to make it stable.

In a bowl mix the chicken with the rest of the stuffing ingredients. Stuff the peppers with the chicken mixture and place it on a baking dish.

Preheat the oven at 375°F.
Cook the stuffed peppers until the center of the stuffing reaches a minimum temperature of 165°C.

In a pot with boiling water and salt cook the potatoes until soft. Drain the water. Add cinnamon, butter and make a puree.

Place the puree on a plate and put the stuffed pepper in the center.
Serve immediately.