Preheat your oven to 375°F. Lightly spray a 9x13-inch baking sheet lined with foil and set aside. Cut and arrange the bell pepper halves in the prepared baking dish, cut side up. Bake for 10 minutes and then set aside.

Heat 1 tablespoon extra virgin olive oil in a large non-stick skillet over medium heat. Add 1 small finely diced sweet onion and 1 finely diced jalapeño and cook for 3 to 4 minutes, stirring often, until softened.

Add 16 ounces of ground chicken to the skillet and cook, breaking it apart with a wooden spoon, until it is no longer pink, about 4 to 5 minutes.

Stir in 1 finely diced Roma tomato, 2 teaspoons granulated garlic, 2 teaspoons Italian seasoning, 1 teaspoon kosher salt, and ½ teaspoon ground black pepper. Cook for 2 minutes to blend the flavors.

Add 2 tablespoons of tomato paste and cook for 1 minute, letting it toast slightly in the pan. Pour in ½ cup chicken broth and simmer for 3 to 4 minutes, stirring often, until the mixture thickens slightly.

Remove the skillet from the heat. Immediately stir in 1 cup of mozzarella and ¼ cup Parmesan until melted and fully blended into the chicken mixture.

Spoon the chicken and cheese mixture evenly into each half, pressing it down gently so it fills completely.

Sprinkle the remaining 1 cup of shredded mozzarella and ¼ cup of grated Parmesan evenly over the stuffed peppers.

Bake for 35 minutes, or until the peppers are tender and the filling is heated through. Serve hot. ENJOY!