Stuffed Bell Peppers

Ingredients

• 14 large bell peppers, tops cut and seeded
• 22 cups kale, chopped
• 31 cup spinach
• 41 3/4 cup cooked black beans (from 3/4 cup dried, organic)
• 51 3/4 cup cooked chickpeas (from 3/4 cup dried, organic), mashed
• 62 medium carrots, finely diced
• 71 medium onion, diced
• 82 cloves garlic, minced
• 92 tbsp olive oil
• 101/2 cup organic coconut milk (carton style)
• 111 tsp ground cumin
• 121 tsp paprika
• 131 tsp sea salt
• 141/4 tsp black pepper

Instructions

1. 1

   In a large pot, sauté chopped onions and garlic in olive oil until fragrant.

2. 2

   Add diced vegetables and beans/lentils, stirring to combine and coat with oil.

3. 3

   Pour in bone broth or vegetable broth, then add your preferred herbs and spices.

4. 4

   Simmer the mixture on low heat for 25-30 minutes, stirring occasionally until vegetables are tender.

5. 5

   Stir in coconut milk/cream in the last 5 minutes of cooking for added richness.

6. 6

   Serve hot in bowls, garnishing with fresh herbs if desired.