Cut the red bell peppers in half, scoop out the seeds and remove the membrane.
Place peppers onto a sheet pan or baking dish cut side up and bake in an oven preheated to 350 degrees F for about 15 minutes.
While the peppers are cooking, saute onion and garlic in avocado oil for 1-2 minutes.
Add ground chicken to the pan. Break up the chicken as it cooks with a wooden spoon for about 4-5 minutes.
Add frozen cauliflower rice, tomato puree, bone broth and seasonings. Saute the mixture for 8-10 minutes.
Remove the peppers from the oven and stuff them evenly with the chicken mixture.
Cover the peppers with foil and bake again at 350 degrees F for 30-35 minutes.
Take the peppers out of the oven, remove foil and sprinkle parmesan cheese on top. Place the stuffed peppers back into the oven without the foil to bake at 350 degrees F for 10 minutes.
Serve with fresh herbs if you have some on hand!