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
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!