Ingredients
Method
- Preheat the oven to 350 degrees F.
- Prep ingredients: thinly dice the red onion and green bell pepper, mince the garlic, and cut the sweet peppers in half lengthwise. Remove the insides from the sweet peppers. Place each sweet pepper half facing up on a 9x13 baking dish, lining them up next to each other.
- Place a 12-inch cast iron pan on the stovetop. Heat avocado oil over medium-high heat.
- Add minced garlic and sauté for 30-45 seconds. Toss in red onions and continue to sauté for about 2 minutes until they soften. Add coconut sugar and continue to sauté for another 1-2 minutes. Toss in the green bell pepper and sprinkle with salt, smoked paprika, and thyme. Continue sautéing for another 2-3 minutes until the green bell pepper softens and the onions caramelize.
- Move the cooked vegetables to the sides of the pan, creating an open circle in the middle. Add the ground chicken and drizzle apple cider vinegar over it. Cook the chicken until it starts to brown, about 7 minutes. Combine the chicken with the vegetables as you cook it through. Pour in the BBQ sauce and continue to cook for another 1-2 minutes.
- Remove the ground chicken mixture from the stovetop and set it aside next to the prepped sweet peppers. Using a small teaspoon, scoop the mixture into each halved sweet pepper, ensuring each half is decently stuffed but not overstuffed to prevent spilling.
- Once all sweet pepper halves are stuffed, sprinkle each with shredded mozzarella cheese. If any cheese remains, sprinkle it throughout the peppers. Bake in the preheated oven for 25 minutes.
- Remove the baking dish from the oven and allow it to sit for a few minutes until cool enough to handle. Garnish the sweet peppers with fresh parsley if desired. Serve immediately.
Nutrition
Notes
Ingredient Swap: I've definitely swapped out the sweet peppers for regular bell peppers when I'm in a pinch, just remember they might need a tiny bit longer in the oven to get perfectly tender