Paleo stuffed peppers are a favorite, easy recipe that is grain, gluten, dairy-free and Whole30! Love that this favorite comfort food has clean healthy ingredients, but so flavorful as well!
Paleo chicken stuffed peppers that are ready in under an hour!
Making Paleo Stuffed Peppers:
Assemble all the ingredients and then you are ready to begin.
- Preheat oven to 350 degrees Fahrenheit.
- Wash and dry the bell peppers. Cut off tops and remove interior seeds. (Love using green, red, orange and yellow in this recipe)
- Chop onion, celery, and cooked chicken breast. (Baked chicken breast recipe is the what I use.) It is fine to substitute cooked ground turkey (or ground chicken). For a simple cooked ground turkey recipe, heat a cast iron skillet on medium-low, add a tablespoon of olive oil, add a pound of ground turkey, as it cooks, stir and break up chunks with a large spoon. Cook until browned and turkey is cooked completely.
- In a large bowl, add the cooked chicken, and riced cauliflower. Set aside.
- In a cast iron skillet (or saucepan) over medium-low heat, add two tablespoons of olive oil. Add the onion, celery, zucchini, and spices (Italian seasoning, dried chives, dried parsley, salt, ground pepper and paprika) cook for about 5 minutes until translucent and cooked through.
Saute the veggies and spices in the skillet for about 5 minutes until cooked through.
Next, add the chicken and rice cauliflower mixture to the cast iron skillet.
Tip: for variation, substitute cooked ground turkey (or ground chicken) for the chicken breast. *See simple cooked ground turkey recipe above.
Add the diced tomatoes and minced garlic to the skillet and cook for another few minutes. Stir to combine.
Check the seasoning and if needed add more salt and/or pepper.
Scoop chicken/veggies/tomato sauce mixture into peppers and top with a sprinkling of chopped fresh parsley.
Bake for about 50-60 minutes until heated through and peppers are cooked through. When you slice the peppers, they should be very soft and easy to slice. Oven temperatures vary so it could take up to an hour to cook through. Place back in oven until completely cooked if necessary.
Serving size = one pepper.
What To Serve With Your Whole30 Stuffed Peppers:
- Dairy-Free Sour Cream (Love a scoop of this on my piping hot pepper!)
- Ranch Dressing
- Extra tomato sauce
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Paleo stuffed peppers - An updated version of a childhood recipe that is grain, gluten and dairy-free!
- 6 organic bell peppers, tops cut off, seeds removed
- 1 1/2 cups chopped cooked chicken breast
- 1/2 medium onion, chopped
- 28 ounce can fire-roasted diced tomatoes
- 1 clove garlic, minced
- 1 tbsp Italian seasoning
- 1 teaspoon dried chives
- 1 tbsp organic celery, finely chopped
- 1 teaspoon dried parsley
- pinch smoked paprika
- 1 1/2 cups organic riced cauliflower
- 1/2 teaspoon salt (salt and pepper to taste)
- 1/4 teaspoon ground pepper
Preheat oven to 350 degrees F.
Wash and dry bell peppers. Cut off tops and remove interior seeds.
Chop onion, celery, and cooked chicken breast. Mince garlic.
In a large bowl, add the spices, cooked chicken, and cauliflower and set aside.
In a saucepan over medium-low heat, add two tablespoon olive oil. Add the onion, celery and cook for about 5 minutes until translucent and cooked through.
Add the diced tomatoes and minced garlic and cook for another minute or two. Stir to combine.
Add the saucepan mixture ingredients to the large mixing bowl and stir everything together.
Check the seasoning and if needed at more salt and/or ground pepper.
Place peppers in a large pyrex baking dish (I used a 9 x 12), and add one cup of water to the bottom.
Place the peppers in the oven for 10 minutes to pre-bake the peppers.
Take the peppers out and let cool for a few minutes. Or if able, start to add the chicken filling and generously fill each bell pepper. Place pepper lids on top. (As shown in photos).
Bake for about 45-55 minutes until heated through and peppers are cooked through. Oven temperatures vary so it could take up to an hour to cook through. In my oven, it took 55 minutes.
Serve a pepper over tomato sauce, riced cauliflower or just have plain.
Store leftovers in the refrigerator for up to a few days. Makes great leftovers!