Preheat the oven to 350 degrees F (175 degrees C).
Cut off the tops of Bell Pepper (6). Discard inner seeds and membranes. Set aside the tops for serving later.
Boil a large pot of water. Cook the whole peppers, uncovered, in boiling water for about 5 minutes, then drain and cool.
Once cooled, season the insides of the peppers lightly with Salt and Pepper (to taste).
Heat a large saute pan over medium-high heat and add Oil (1 tablespoon). Add Vidalia Onion (1/2) and sauté until translucent. Add the Carrot (1/2 cup) and Garlic (1 clove) to the heated pan and stir.
Add the Ground Chicken (1 pound) and season with Salt and Pepper (to taste). Cook, stirring occasionally, until the chicken is completely browned. While the chicken cooks, you can prep the eggplant.
Dip the Eggplant (1) rounds in Egg (1) then dredge (coat) in Panko Breadcrumbs (3/4 cup).
Coat another skillet completely with the Oil (1/4 cup) and heat up over medium-high heat. 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 (2 tablespoon) and 1/4 cup water. Stir and allow to thicken, then remove from the heat.
Now stuff your peppers. Layer Mozzarella Cheese (0.5 pound) 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 for decoration if desired.