Prepare your peppers by cutting in half lengthwise and removing the seeds and white membrane. You can opt to cut off the stem if desired.

Add your halved peppers to your prepared 9x13 baking dish and set aside.

In a 12-inch skillet set over medium-high heat add your ground chicken, yellow onion, grated zucchini, garlic, Italian seasoning, kosher salt, and black pepper.

Break up the meat while it cooks making sure to incorporate the seasoning thought the meat.

When the meat is fully cooked add in the tomatoes, white rice, and Parmesan cheese.

Cook for about 5 minutes longer to incorporate the flavors and cook off some of the juice brought to the dish by the canned tomatoes.

Once warmed through remove from the heat.

Spoon the filling into the halved bell peppers. Make sure to stuff them well until the filling slightly domes over the top of the cut pepper.

Pour in a small amount of water that just covers the bottom of the pan.

Cover with foil and bake for 25 minutes.

Remove the foil, top peppers with shredded cheese, and bake for additional 10 minutes to help melt the cheese.

Once melted, remove the peppers from the oven, and serve hot.