Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. While the rice cooks, heat your grill to high heat.
Cut the peppers in half length-wise and scrape out the inner membrane and seeds. Once the grill is nice and hot, place the peppers on the grill and cook until they just begin to turn fork tender, about 5-10 minutes.
Heat the oil up in a medium pan over medium high heat. Add in the chicken and cook until no longer pink inside, about 4-6 minutes. Transfer to a bowl. Stir in the cooked rice.
Place the tomato (for the sauce) into a SMALL (mine is 3 cups) food processor and process until smooth and broken down. Add the remaining sauce ingredients and blend until smooth.
Stir the sauce into the rice mixture until well coated. Then, stir in the feta and parsley and salt.
Stuffed the slightly cooked peppers with the rice mixture. Lower the grills heat to medium and place the peppers back on the grill.
Cook, moving around occasionally, until the peppers are nice and fork tender, about 20-30 minutes.
*I personally think these need a little more salt, but Mr. FFF thought this was a good, so you could always add more when you eat it if you need!