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!

Paleo stuffed peppers with chicken and pineapple

Why You’ll Love This Recipe

  • These Paleo stuffed peppers are easy to make.
  • This recipe is packed with flavor and made with healthy ingredients.
  • These are much more unique than most stuffed pepper recipes.
  • The pineapple adds a great natural sweetness to this dish! Mango would also be delicious.
  • Use ground beef or ground turkey if desired. Additionally, ground pork works well.
  • This recipe is Paleo, gluten free, dairy free, and both Whole30 and Keto without the honey.
  • Check out these Whole30 Taco Stuffed Peppers for another fun idea!
  • For an even easier idea, make these Deconstructed Stuffed Peppers.

Ingredients & Substitutions

These are the ingredients for Paleo stuffed peppers. Scroll down to the full recipe for the full instructions.

Choose any color bell pepper. In fact, they are all delicious!

A little olive oil coats the peppers before baking. This gives the peppers a nice texture. Substitute with avocado oil or vegetable oil if needed. In addition, coconut oil may be used.

These Paleo stuffed peppers feature a ground chicken and pineapple teriyaki mixture. Replace with ground turkey or ground beef.

Diced pineapple adds a great natural sweetness to these peppers. I do not recommend trying to replace the pineapple due to its unique flavor. Mango is a close second.

Minced garlic balances out the flavors of the coconut aminos and honey. If needed, substitute garlic powder.

Coconut aminos is the soy free and gluten free version of soy sauce. It has the exact flavor, texture and consistency of soy sauce. Regular soy sauce can be used for those who are not Paleo or gluten free.

Honey adds some natural sweetness and helps thicken the sauce. This recipe can be made without the honey, but it will be slightly less sweet. Replace honey with date syrup if desired.

Ground ginger adds a great flavor to the sauce. Use fresh ginger if desired.

Chopped green onions are bright, fresh and flavorful! They are the perfect garnish. Consider adding some sesame seeds on top too!

Stuffed bell peppers on white plate

Taste & Texture

These Paleo stuffed peppers taste like chicken teriyaki, pineapple and peppers. No surprises here! The sauce is slightly sweet and slightly savory.

The peppers become tender in the oven. The pineapple also softens while baking. When slicing into these peppers, a delicious teriyaki sauce oozes out.

How to Make

Step 1

First, preheat oven to 375 degrees Fahrenheit.

Step 2

In a large skillet over medium heat, add ground chicken. Cook until browned and crumbly.

Ground chicken in skillet

Step 3

Then, add diced pineapple, minced garlic, coconut aminos, honey and ground ginger to the skillet. Stir to combine.

Ground chicken and pineapple in skillet

Step 4

Cook for 5 minutes on medium low heat, stirring occasionally to prevent burning.

Step 5

While that cooks, slice peppers in half. Then, remove seeds. Place peppers on a baking sheet. Drizzle with olive oil.

Bell peppers on pan

Step 6

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.

Bell peppers with chicken

Step 7

Finally, remove pan from oven. Garnish with chopped green onions before serving.

Red stuffed pepper

Expert Tips & Tricks

Dice pineapples into small pieces.

For softer peppers, bake for 25 minutes.

For more firm peppers, bake for 20 minutes.

If desired, add in some cauliflower rice to your chicken pineapple mixture.

How to Serve & Store

Serve these ground chicken Paleo stuffed peppers hot from the oven! Since they contain both protein and veggies, they are fine to serve alone.

For low carb, serve with a side salad or your favorite sides.

Store leftovers in the fridge for up to 3 days.

Since these are juicy, I do not recommend freezing them.

Paleo stuffed peppers with chicken

Variations & Add Ins

Most stuffed pepper recipes are Italian flavored. Consider these flavor combinations.

Ground beef, tomato sauce and basil

Ground beef, taco sauce, onions and peppers

Pulled pork with caramelized onions

Pizza stuffed peppers with ground meat, pepperoni, and pizza sauce

Buffalo chicken and Ranch or blue cheese

Frequently Asked Questions

Can you eat bell peppers on Paleo?

Yes, bell peppers are Paleo approved.

Can I have peppers on Whole30?

Yes, peppers are Whole30 compliant.

Is this recipe Whole30?

Without the honey, this recipe is Whole30.

Where do you buy coconut aminos?

Coconut aminos is sold in grocery stores in the Asian food aisle. It can also be bought on Amazon.

Healthy stuffed peppers on plate

You May Also Like

If you make this Paleo stuffed peppers recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along!  For more idas, check out these Paleo Recipes.

Sweet Addison's cookies
Paleo stuffed peppers with chicken and pineapple
At a Glance:
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Get the Recipe: Paleo Stuffed Peppers

These Paleo stuffed peppers are an easy, healthy and delicious meal! They are stuffed with a homemade ground chicken and pineapple teriyaki mixture. These stuffed peppers are sweet, savory, and so flavorful!
5 from 2 votes
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Ingredients

4 servings
  • 4 bell peppers
  • 1 tbsp olive oil
  • 1 pound ground chicken
  • 1 cup diced pineapple
  • 1 tsp minced garlic
  • ¼ cup coconut aminos
  • 1 tbsp honey, optional
  • ½ tsp ground ginger
  • chopped green onions, for garnish

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.

Notes

  • Ground chicken can be replaced with ground turkey or ground beef.
  • Dice pineapple into small pieces.
  • Honey adds a great sweetness to the sauce, but feel free to omit it for a sugar free option.
  • I used a ginger flavored coconut aminos, but regular works well!
  • For peppers that still have some firm texture, bake for 20 minutes.  For softer peppers, bake for 25 minutes.
  • Broil peppers for 2 minutes on high for crispy peppers.
  • Store in the fridge for up to 3 days.
Calories: 284kcal, Carbohydrates: 20g, Protein: 21g, Fat: 13g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 98mg, Sodium: 413mg, Potassium: 897mg, Fiber: 3g, Sugar: 13g, Vitamin A: 3750IU, Vitamin C: 172mg, Calcium: 22mg, Iron: 2mg
Author: Addison LaBonte
Course: Main Course
Cuisine: Asian, Italian

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