For the Chicken:
Marinate 1 to 2 hours in a mixture of Balsamic Vinegar, fresh rosemary, garlic, fresh ground pepper and olive oil.
Roasted pepper sauce:
About 4 oz. goat cheese, about 1/4 C store bought roasted red peppers in liquid, fresh rosemary. Combine peppers and goatcheese, rosemary and about 1 tbs of the juice from the peppers into food processor and blend until smooth.
For the Tomatoes and Peppers:
Combine cooked rice with chicken stock, sauteed onions, chopped pecans, fresh parseley, and apples. (also, dried fruit works great in this, like apricots or cherries...)
Hollow out the tomatoes and peppers, and fill with rice mixture.
Place chicken and tomatoes and peppers on the grill, on indirect medium heat for 30 to 45 minutes... use fruitwood for the smoke.