Preheat oven to 400 degrees F.

Remove the top of the bell pepper and throw away the stem piece. Use a spoon to remove all of the seeds.

Drizzle ½ teaspoon olive oil over each pepper and use your fingers to rub the oil over the inside and outside. Lightly sprinkle with salt dividing 1/2 teaspoon between all 4 peppers.

Place the peppers on a baking sheet and put them into the oven to cook for 15 minutes.

Heat a large skillet over medium high heat and add 1 tablespoon of olive oil to it.

Place the cubed chicken breast into the pan and sprinkle with the remaining ½ teaspoon of salt, onion powder, garlic powder, and Italian seasoning. Continue to cook until chicken is cooked through. See note 1.

Pour in the keto Alfredo sauce and cauliflower rice and stir until well mixed and the cauliflower rice is tender. Remove from the heat and stir in the Parmesan and 4 ounces of mozzarella cheese.

Remove the cooked peppers from the oven and stuff each one with equal amounts of the chicken Alfredo mixture. Top with the remaining mozzarella cheese.

Place the stuffed peppers back in the oven to bake for 15 minutes more.

Serve immediately.