Begin by cooking the couscous. Bring one cup of chicken stock to a boil in a medium saucepan over high heat. Add one cup of couscous to the boiling stock and stir. Cover and remove the saucepan from the heat. Allow it to 'steam' for 5 minutes. Remove the lid and fluff couscous with a fork.

Clean the peppers and cut them in half from top to bottom. Remove all seeds from the peppers. Set aside.

In a large bowl, combine diced onion, ground turkey chopped artichoke hearts, egg, garlic salt, Italian seasoning, and 1/2 cup of shredded Parmesan. Mix meat mixture with your hands until combined. Add one cup of the prepared couscous to the filling and stir to combine. Reserve remaining couscous to serve with the stuffed peppers.

Place fire-roasted tomatoes in the bottom of a 13x9-inch baking dish. Add drained chickpeas to the tomatoes. Fill each pepper half with about 2/3 cup of meat mixture. Nestle the stuffed peppers into the tomatoes and chickpeas in the baking dish. Add a pinch more Italian seasoning over the top of the peppers. Cover and bake for 35 minutes.