Stuffed Bell Peppers

Ingredients:
1/2 red onion, finely chopped
5-6 mushrooms, finely chopped*
1 bell pepper (any color), finely chopped
Left over chicken or pork or beef, finely chopped**
1 tsp tarragon
1 tsp garlic powder
1/2 tsp sage
1/2 tsp thyme
3 green bell peppers, halved and cleaned (best to use ones with four bumps instead of three)
Organic red pasta sauce (optional)

*the number of mushrooms is irrelevant - use enough to equal the same volume as the onion

**use enough of your leftover protein so the mixture is one part chopped onion/mushroom/pepper and two parts protein

Supplies:
Medium sauté pan
Mixing bowl
Shallow baking dish

Serves 3-6

This is a two part recipe (well technically three) because it works best with leftover protein (step 1) from another meal, and best if the filling is prepped and combined the day before (step 2) actually making the stuffed bell peppers (step 3). This time around I used leftover Cilantro Lime Chicken Breast, chicken slow cooked in taco seasoning, and Slow Cooker BBQ Pulled Pork. You also can use different chopped veggies - increase the nutrition by chopping some zucchini instead of bell pepper, for example. Combine your protein and chopped veggies and toss in the herbs, mix well. Sauté the whole mixture on medium until you start to smell the spices and the whole mixture is warmed through well. Store in an airtight container and refrigerate overnight. The next day, preheat oven to 325F. Cut the 3 bell peppers in half and clean out the seeds and membranes. Place the peppers in a shallow baking dish. Stuff the peppers with the mixture, top with your choice of red pasta sauce. Or top with a slice of white cheese (then it's not paleo). Bake uncovered for 45 minutes to one hour.