Hawaiian BBQ Chicken Stuffed Peppers

We are swiftly approaching March and lately I’ve found myself craving anything that reminds me of summer. These stuffed peppers are inspired by one of my favorite summertime dinners. I’ve taken all of the main components of my favorite bbq chicken kabobs (red pepper + red onion + bbq chicken + pineapple) and turned them into a stuffed pepper version perfect for baking up this time of year.

When making these stuffed peppers, be sure to use a bbq sauce you like the flavor of. For this recipe, I prefer a sweet and slightly spicy sauce, as it really compliments the pineapple. This is a recipe you will definitely want to taste after you’ve added in your bbq sauce to the filling. Depending on the flavor profile of your sauce, you may need to add additional salt, pepper or crushed red pepper flakes.

ingredients:

6 red bell peppers, tops removed and seeds removed

1 lb lean ground chicken (I used 92% lean)

1/2 red onion, diced

2 cloves garlic, minced

1 tsp coconut aminos

1 1/2 cups cooked brown rice (can substitute with quinoa)

1/2 cup bbq sauce

salt & pepper to taste

1/2 cup chicken broth

1/2 cup shredded mozzarella cheese

Optional toppings: crushed red pepper flakes, fresh cilantro, sliced green onions & sliced avocado

directions:

Preheat oven to 400°

Prepare 1 1/2 cups cooked brown rice and set aside.

Lightly spray a 9” x 13” baking dish with coconut oil cooking spray and set aside.

Add ground chicken to a nonstick sauté pan and brown over medium heat. Add diced red onion and continue to sauté until chicken is fully cooked and onions have softened. Add in garlic and sauté for an additional 1-2 minutes.

Add coconut aminos, pineapple, cooked brown rice, bbq sauce and a few pinches of fresh cilantro leaves. Stir and cook for an additional 1-2 minutes until completely combined.

Using a spoon or cookie dough scooper, scoop mixture into each pepper until completely full and place in the baking dish. Top each pepper shredded mozzarella cheese. Carefully pour chicken broth into the baking dish until bottom is just covered (approximately 1/2 cup). Tightly place foil over the top of the baking dish and place in the oven.

Bake for 45 minutes. Carefully remove foil (hot steam will escape once the foil is removed) and bake for an additional 5-10 minutes, or until mozzarella is golden brown and bubbly. Carefully remove baking dish from the oven and cool slightly. Add optional toppings and serve immediately or place in individual containers for meal prep.