Ingredients
- 4 red bell peppers
- 2 large chicken breasts (no skin), boiled or grilled, chopped (Cheat Option: use chicken from a roasted chicken at the local market)
- 2 T. coconut oil
- 1 large shallot, minced
- 2 cloves garlic, minced
- 1 zucchini, chopped
- 1 cup arugula (spinach will work also)
- 1 T. Veggie Bombay seasoning
- Pinch of pepper
- Pinch of sea salt
- 1/2 cup shredded cheese (optional)
Preparation
Step 1
Cut tops off of the bell peppers and discard the seeds and stem. Cut off any excess pepper around the stem and reserve. Roast the whole peppers by either placing them on a hot grill or on a cookie sheet under a low broiler, turning on each side as they brown.
In a large pan, heat coconut oil over medium high heat. Place shallot and bell pepper pieces in and cook for 3 minutes. Add zucchini, garlic, and seasonings. Cook another 5 minutes. Add in arugula and chicken and stir. Cook unil arugula starts to wilt (about 2 minutes).
In a large muffing tin (for jumbo muffins), place each of the cooked peppers in a muffin opening. Stuff the peppers with the chicken veggie mixture, pressing down to get as much stuffing in as you can. Top the shredded cheese and place back in the oven under low broiler just until cheese melts. Watch carefully so they don't burn.