Roast the peppers: Preheat oven to 375°F. Place 3 large bell peppers, halved and seeded cut-side up on a baking sheet or in a dutch oven! and roast for 8–9 minutes until just beginning to soften. Remove and set aside.
Sauté onion and garlic: Heat 1 tablespoons olive oil in a large skillet over medium heat. Add 1 yellow onion, diced and cook until golden, about 5 minutes. Add 2 garlic cloves, minced and cook for 30 seconds until fragrant.
Brown the chicken: Add 1 pounds lean ground chicken to the skillet and cook, breaking it up, until fully browned and cooked through. Season with 1 pinch salt and pepper.
Cook the zucchini: Stir in 2 medium zucchini, shredded and cook over medium heat until most of the moisture has cooked off, about 5–6 minutes
Mix the filling: Remove from heat. Stir in 1 cups cooked brown rice (or cauliflower rice), ½ cup plain Greek yogurt, ⅓ cups Parmesan cheese, grated, 2 teaspoons Everything Bagel seasoning, and ½ teaspoons paprika. Taste and adjust seasoning with 1 pinch salt and pepper as needed.
Fill and top: Spoon the filling generously into each roasted pepper half. Top each with 4 Havarti cheese, sliced or shredded.
Bake: Bake at 375°F for 15–18 minutes until the cheese is melted, bubbly, and golden.
Garnish and serve: Top with 1 tablespoons fresh basil, for garnish and serve immediately.
