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!
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.