Preheat the oven to 350 degrees F (175 degrees C).
Cut off the tops of Bell Pepper. Discard inner seeds and membranes. Set aside the tops for serving later.
Cook the whole peppers, uncovered in boiling water for about 5 minutes, drain and cool. Season insides of the peppers lightly with Salt and Pepper.
Season Ground Chicken generously with Salt and Pepper. Heat a large saute pan over medium-high heat and add Oil. Add Vidalia Onion and sauté them until translucent. Add the Carrot and Garlic to the heated pan, along with the ground chicken. Cook until the chicken is completely browned. While the chicken cooks, you can prep the eggplant.
Dip the Eggplant rounds in Egg, then dredge in Panko Breadcrumbs. Coat another skillet completely with the Oil. Add eggplant and fry until golden brown over medium-high heat, 3 minutes per side. Remove to cool, then dice up the fried eggplant.
Back to the chicken. Once browned, make a well in the center of the pan. Add the Tomato Paste and allow to thicken. If you find the mixture isn’t moist, you can add up to 1/4 cup water. Remove from the heat.
Now stuff your peppers. Layer Mozzarella Cheese on the bottom, then add a layer of diced eggplant. Add the ground chicken, cheese and eggplant, alternating layers. Top each pepper with one last layer of grated mozzarella.
Place peppers in a glass baking dish and bake for 10 minutes.
Serve warm, with the pepper tops if so desired. Served and enjoy!