Stuffed Bell Pepper Recipe

So for lunch today I decided to experiment with what I had available in my fridge. I love doing this during times where I need to make a grocery store run, but still have some produce that hasn’t been used and would otherwise go bad. This was super simple to prepare and the ingredients are all items your body will thank you for!

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INGREDIENTS:

1 Bell pepper

1/2 of a medium Zucchini (chopped into small cubes)

1/4 cup of cubed sweet potato

2 Tbs of chopped onion

1/4 cup of chopped mushrooms

1 garlic clove (diced)

1 tsp of finely chopped rosemary

Ground ginger, salt, pepper (to taste)

1Tbs of coconut oil

INSTRUCTIONS:

Ok so first things first, preheat the oven to 350 degrees

Cut off the top of your bell pepper, gut out the middle and sprinkle a little bit of pepper inside- Set aside.

Next simply heat up a tablespoon of coconut oil and add the zucchini, onion, mushroom and garlic. Sprinkle a pinch of ginger, salt & pepper to taste and sauté for 5-10 minutes on medium heat.

When zucchini and mushrooms are tender, scoop all the veggies into the bell pepper and top with your chopped rosemary and a touch of salt.

Lay foil down on your baking sheet and place the stuffed pepper into the oven for about 20 minutes

Take it out, put a couple slivers of avocado and enjoy!

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