Stuff It

A surprise recipe from my wife. it was awesome and any leftovers make a great breakfast, trust me i ate it this morning. enjoy

Paleo Stuffed Bell Peppers

• 4 green bell peppers, tops removed and seeded
• 2 tablespoons olive oil
• 1/2 white onion, diced
• 1 cup diced mushrooms
• 2 teaspoons freshly chopped garlic
• 1 zucchini, diced
• 1 (14-ounce can) tomatoes, drained (use rotel if you want more heat)
• freshly ground black pepper
• 2 tablespoons tomato paste
• 1 cup fresh arugula or spinach
• 2 cooked chicken breasts, shredded

Directions

Preheat the oven to 350 degrees F.
Wrap the peppers in aluminum foil, and bake in the oven until tender, but not falling apart, about 15 minutes. Remove from the oven and allow to cool.
In a large skillet over medium heat, add the olive oil. When the oil is hot, add the onions, mushrooms and garlic and saute until the mushrooms are golden brown. Add in the zucchini, tomatoes, chicken and continue to cook until the vegetables are tender. Adjust the seasoning with pepper, to taste, and stir in the tomato paste. Remove from the heat and fold in the fresh arugula or spinach. Spoon the mixture into the cooled peppers. Transfer the peppers to a heat-proof serving dish and bake until the peppers are heated through, about 15 minutes.
Remove from the oven and serve.