From Lauren: This recipe is from a fellow Nutritional Therapy Practitioner, Jean Choi, who regularly contributes her creative recipes here.
I know it may be too hot to turn on the oven these days, but these stuffed peppers are definitely worth it. Not only are stuffed peppers delicious and low carb-friendly, they are so much fun to eat that I think even kids might enjoy them without fussing about all the veggies packed in them.
In this version, spinach and chicken are cooked and combined in a creamy and comforting mixture with coconut milk and spices before getting stuffed into bell peppers, and the result is a filling and delicious dish that’s even great as leftovers. I’ve been enjoying these stuffed peppers for days and it reheats beautifully either in the microwave or you can just pop it back in the oven for 15 minutes!
About the ingredients in the Spinach Chicken Stuffed Peppers
Bell peppers – I highly recommend getting organic bell peppers because conventional ones contain high amount of pesticides. Try to find ones that are big and round because they’ll be easier to stuff.
Coconut milk – Make sure to use full-fat, canned coconut milk for the creamy, yummy texture.
Chicken – You can use either the breast or thigh meat, but I always tend to choose thighs because they are so much more tender. You can use leftover pre-cooked chicken or poach the chicken for 15 minutes.
Nutritional yeast – This gives it a cheesy flavor to the filling without dairy. If you don’t have it on hand, you can leave it out.
Tapioca starch – You can substitute with arrowroot starch if you don’t have this on hand.
- 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
- Grease a baking dish just big enough to fit the 4 bell peppers standing upright.
- Slice off the tops of the bell peppers and scrape out the seeds and membranes.
- 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.
- Transfer the bell peppers to the baking dish, standing them upright.
- Preheat oven to 375 degrees F.
- Heat coconut oil in a large skillet over medium high heat.
- Add onion and garlic and cook stirring for 5 minutes.
- Add chopped spinach and coconut milk, and let everything come to a boil for 5 minutes.
- Stir in shredded chicken, nutritional yeast, cumin, sea salt, and ground black pepper, and cook for 2-3 minute.
- Stir in tapioca starch. The mixture should thicken.
- Turn off heat, then spoon the spinach chicken mixture into the bell peppers evenly until they are all filled up.
- Bake in the oven for 30 minutes.
- Serve sprinkled with red pepper flakes, if using.
About Jean Choi
Jean Choi is a Nutritional Therapy Practitioner, recipe developer, and food photographer at What Great Grandma Ate. She started her blog to share her story of overcoming years of digestive issues and adrenal fatigue, and to help others realize that nutrient-dense allergen-free cooking can be simple, easy, and delicious. Jean believes that the food you love should love you back through healing and nourishment. For more of her real food recipes and SoCal adventures, follow along on her Instagram and Facebook.