A fun and yummy twist on a classic dinner favorite!
YIELD 4 servings
INGREDIENTS
4 medium bell peppers
1 pound ground chicken
1 medium onion, diced
4 large mushrooms, chopped
1 tablespoon minced garlic
1 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons coconut oil (for sautéing)
4 cups your favorite marinara sauce
1 cup cashew cream to drizzle (diluted with 3 tablespoons water, or to desired consistency) OR 1 cup shredded parmesan cheese
Parsley to garnish (optional)
INSTRUCTIONS
1. Preheat oven to 350F
2. Fill a large pot (large enough to hold the peppers, nearly submerged - you can do two at a time if needed) with water - heat to boiling
3. While you're waiting for the water, wash peppers, cut tops off and hollow out seeds and white membranes - place in boiling water for 2-3 minutes
4. Place peppers into a large casserole dish, shaving a bit of their bottoms if they're not standing upright on their own
5. In a frying pan, heat a bit of oil and sauté onions and garlic until onions are caramelized and translucent
6. Next add ground chicken and mushrooms to remaining onions and brown chicken thoroughly, seasoning with salt and pepper
7. Stir 1 cup of marinara in with chicken and veggies and spoon mixture into peppers
* If you're preparing the dairy-free version: Top with remaining marinara and after they've baked drizzle some of the thinned cashew cream over top
* If you're preparing the peppers with cheese: Top them with remaining marinara and after they've baked sprinkle 1/4 cup shredded parmesan on each
8. Bake 15-20 minutes, or until peppers are tender, and top with the cheese or cashew cream and a little sprinkle of parsley before serving