Paleo Italian Chicken-Stuffed Peppers

If you’re watching your carb or gluten intake, you’ll never miss a thing with these zesty, Italian-themed stuffed peppers. The chicken and vegetables simmer in a flavorful tomato sauce, a delightful match for the sweet red peppers. And it’s so easy — the complete meal made is in one skillet.


  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 3/4 pound boneless, skinless chicken breasts, cubed and sprinkled with 1/4 teaspoon salt
  • 2 cups sliced mushrooms
  • 1/2 cup coarsely chopped red onion
  • 1/4 teaspoon salt
  • One 14-ounce can diced tomatoes with Italian seasoning
  • 1/4 cup tomato paste
  • 1 tablespoon balsamic vinegar
  • 1/2 tablespoon sugar
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon black pepper
  • 2 tablespoons minced fresh basil
  • 2 large red bell peppers, halved vertically and deseeded


Bring olive oil to medium-high heat in a large skillet. Add garlic and cook for one minute, until fragrant. Stir in chicken and cook 5 to 6 minutes, until no longer pink in the middle.

Add mushrooms, red onion and salt, cooking for 5 minutes until softened. Stir in remaining ingredients (except peppers) and cook for 10 minutes, until the sauce has slightly thickened and flavors have come together. Taste and adjust salt as needed.

Add peppers to the middle of skillet and cover, then cook for 10 to 12 minutes until peppers are softened. Spoon filling into each half and serve.

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