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Paleo stuffed peppers with chicken and pineapple

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 1 vote


  • 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


  • 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.


  • 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