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Spinach Chicken Stuffed Peppers

Jean Choi
  • minutes
  • Serves 4

INGREDIENTS

3 cups

Chicken breast or thighs, cooked and shredded

4

Bell peppers, large

3

Garlic cloves

1/2

Onion, medium

10 oz

Spinach

1 14 ounce can

Coconut milk, full-fat

1/4 tsp

Black pepper, ground

2 tbsp

Nutritional yeast

1 tsp

Sea salt

2 tsp

Tapioca starch

1 tbsp

Coconut oil

1 tsp

Cumin