Spinach Chicken Stuffed Peppers
Serves: 4 peppers
  • 4 large bell peppers, any color
  • 1 tbsp coconut oil
  • ½ medium onion, chopped
  • 3 garlic cloves, minced
  • 10 oz spinach, chopped
  • 1 14-oz can of full-fat coconut milk, recommended brand here
  • 3 cups cooked and shredded chicken breast or thighs
  • 2 tbsp nutritional yeast
  • 1 tsp cumin
  • 1 tsp sea salt
  • ¼ tsp ground black pepper
  • 2 tsp tapioca starch
  • Optional: red pepper flakes, for garnish
  1. Grease a baking dish just big enough to fit the 4 bell peppers standing upright.
  2. Slice off the tops of the bell peppers and scrape out the seeds and membranes.
  3. Bring a large pot of water to a boil over high heat, then add the bell peppers to the water and let them boil for 5 minutes.
  4. Transfer the bell peppers to the baking dish, standing them upright.
  5. Preheat oven to 375 degrees F.
  6. Heat coconut oil in a large skillet over medium high heat.
  7. Add onion and garlic and cook stirring for 5 minutes.
  8. Add chopped spinach and coconut milk, and let everything come to a boil for 5 minutes.
  9. Stir in shredded chicken, nutritional yeast, cumin, sea salt, and ground black pepper, and cook for 2-3 minute.
  10. Stir in tapioca starch. The mixture should thicken.
  11. Turn off heat, then spoon the spinach chicken mixture into the bell peppers evenly until they are all filled up.
  12. Bake in the oven for 30 minutes.
  13. Serve sprinkled with red pepper flakes, if using.
Recipe by Empowered Sustenance at https://empoweredsustenance.com/paleo-chicken-stuffed-peppers/