In the meantime, prepare the Jambalaya.
Heat 1 tablespoon olive oil in a dutch oven or large pot over medium heat.
Season chicken with salt, pepper, and oregano; add to the pot and cook for 6 minutes, or until browned on all sides.
Remove from pot with a slotted spoon and set aside.
Add remaining olive oil to the pot and stir in the andouille sausage; cook for 2 minutes, just until lightly browned.
Stir in onions, celery, and diced pepper; cook for 3 minutes.
Add garlic and continue to cook for 1 more minute.
Stir in tomato paste; stir until thoroughly incorporated.
Add crushed tomatoes and scrape any browned bits off the bottom of the pan.
Stir in chicken broth and brown rice.
Add shrimp and old bay seasoning; give everything a good stir and let cook for 5 to 7 minutes, or until rice is tender and shrimp is cooked through.
Remove from heat, and if there's any liquid left, let stand for 4 minutes, or until liquid is absorbed. Taste for seasonings and adjust accordingly.
Divide up the jambalaya mixture evenly among all the peppers.
Return peppers to the oven for about 15 to 18 minutes, or until sizzling and lightly browned on top.
Remove from oven, garnish with green onions and parsley; serve.