Paleo Stuffed Peppers

These Paleo stuffed peppers are fresh, flavorful and healthy! They are easy to make and a great way to eat more vegetables without even realizing it. In addition, these bell peppers are stuffed with a sweet and savory teriyaki pineapple chicken mixture. They are unexpected in the best way!

Author: Organically Addison

Meal Type: Milk Free

Cuisine: Indian

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 4 servings

Calories: 236 kcal per serving

Ingredients

4 - bell peppers
1 tbsp - olive oil
1 lb - ground chicken
1 cup - pineapple
1 tsp - garlic
¼ cup - coconut aminos
1 tbsp - honey
½ tsp - ground ginger
green onions

Instructions

First, preheat oven to 375 degrees Fahrenheit.
In a large skillet over medium heat, cook ground chicken until cooked through.
Then, add in diced pineapple, minced garlic, coconut aminos, honey and ground ginger to skillet. Stir to combine.
Cook for 5 minutes on medium low heat, stirring occasionally to prevent burning.
While that cooks, slice peppers in half. Remove seeds. Place peppers on a baking sheet and drizzle with olive oil.
Stuff each pepper with chicken pineapple mixture. Bake for 20 to 25 minutes or until peppers have softened. For extra crispy peppers, broil on high for 2 minutes.
Finally, remove pan from oven. Garnish with chopped green onions before serving.

Nutrition