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Preheat the oven to 400ºF and line a sheet pan with parchment paper.
Heat the oil in a skillet over medium heat. Once heated, add the onion and cook, stirring occasionally, for 3 to 4 minutes.
Add the red and green bell peppers and cook until the onions are translucent and the peppers are softened, about 4 minutes.
Clear the center of the pan and add the chicken sausage, oregano, basil, garlic powder, salt and black pepper. Cook, stirring often, until the chicken is cooked through, 7 to 10 minutes.
Remove the skillet from the heat and drain excess liquid from the pan. Set aside to cool slightly for 5 minutes.
Whisk the eggs in a large mixing bowl. Add 1 cup of the mozzarella cheese and the cooled chicken sausage mixture and mix until evenly combined.
Add the almond flour, coconut flour, and baking powder and mix until just combined. The batter should be slightly wet but able to hold its shape when scooped.
Use a large cookie scoop or spoon to make 12 evenly sized balls of dough. With lightly oiled hands, gently press down on the top of each ball to form a biscuit shape.
Evenly sprinkle the remaining mozzarella cheese over top each biscuit.
Bake until firm and lightly brown around the edges and top, 12 to 15 minutes.
Remove from the oven and cool completely on the sheet pan.