Preheat oven at 350 degrees F.

Start by prepping ingredients; thinly dice red onion and green bell pepper, mince garlic, and cut sweet peppers in half lengthwise. Remove the insides from sweet peppers and place each side on a 9×13 baking dish facing up. Line sweet peppers up next to each other and set side.

Place a 12 inch cast iron pan on stovetop and bring avocado oil to a heat on medium-high. 

Add minced garlic and sautee for about 30-45 seconds. Toss in red onions and continue to sauté for about 2 minutes until onions start to soften. Add coconut sugar and continue to sauté for another 1-2 minutes. Toss in green bell pepper and sprinkle salt, smoked paprika, and thyme. Continue sautéing for another 2-3 minutes until green bell pepper starts to soften and onions have caramelized. 

Move cooked veggies to the sides creating sort of an opened circle leaving the middle of the pan open. Add in ground chicken and drizzle apple cider vinegar over chicken. Begin to cook through until chicken starts to brown. About 7 minutes. Combine chicken with veggies as you cook them through. Pour in bbq sauce and continue to cook for another 1-2 minutes. 

Remove ground chicken from the stovetop and set aside next to the prepped sweet peppers. Using a small teaspoon, start scooping the mixture into each halved sweet pepper. Making sure each half is decently stuffed but not over stuffed. You don’t want the ground chicken spilling out of the sweet peppers. 

Once all sweet pepper halves are stuffed, sprinkle each with shredded mozzarella cheese. If there is some leftover at the end, sprinkle all throughout the peppers. Bake in preheated oven for 25 minutes. 

Remove baking dish from the oven and allow it to sit for a few minutes until it has cooled down enough to handle. Garnish sweet peppers with fresh parsley if desired. Serve immediately and enjoy!