Stuffed Pepper with Ground Chicken

1. Preheat your oven to 375°F. Cut the top portion of the pepper (the "hat"), remove seeds, and lightly brush the inside with olive oil. Place it on a baking dish, cut side up.

2. Heat a small skillet over medium heat. Add the remaining olive oil. Add the diced onion and garlic, and sauté for 2–3 minutes until fragrant. 

3. Add the ground chicken and cook for 5–7 minutes, breaking it into small pieces, until no longer pink.

4. Stir in the zucchini, diced tomatoes, oregano, smoked paprika, salt, and black pepper. Cook for an additional 3–4 minutes until the zucchini softens and the mixture is well combined.

5. Spoon the chicken and vegetable mixture into the bell pepper.

6. Cover with foil and bake for 25–30 minutes, until the pepper is tender. Remove the foil, sprinkle with shredded cheese (if using), and bake uncovered for another 5 minutes until the cheese melts.