Exotic Paleo Indian Breakfast: Spicy Stuffed Bell Peppers with Coconut Chicken Curry and Turmeric Roasted Sweet Potatoes

Allergens

None (dairy-free and gluten-free)

Ingredients

• 1. Bell Peppers
• 4 large, assorted colors 2. Ground Chicken
• 1 lb 3. Coconut Milk
• 1 can (13.5 oz) 4. Sweet Potatoes
• 2 medium
• sized 5. Turmeric
• 1 tsp 6. Coriander
• 1 tsp, ground 7. Garam Masala
• 1/2 tsp 8. Cumin
• 1/2 tsp, ground 9. Garlic
• 3 cloves, minced 10. Onion
• 1 large, finely chopped 11. Olive Oil
• 2 tbsp 12. Tomato Paste
• 2 tbsp 13. Cherry Tomatoes
• 1 cup, halved 14. Fresh Cilantro
• 1/4 cup, chopped

Instructions

1. Preheat oven to 400°F (200°C). Cut the tops off of bell peppers and remove seeds.
2. In a pan, heat olive oil and sauté onion until translucent. Add garlic and cook for another minute.
3. Add ground chicken to the pan and brown, breaking apart any lumps. Stir in tomato paste, spices, and half of the cilantro. Cook for 2 3 minutes.
4. Pour coconut milk into the chicken mixture, stirring to combine. Let simmer for 5 minutes. Remove from heat and set aside.
5. Roast sweet potatoes with turmeric and olive oil in the oven for 18 20 minutes until tender.
6. Fill each bell pepper with the chicken curry mixture and place on a baking sheet. Bake for 15 20 minutes, or until peppers are tender.
7. Top stuffed peppers with cherry tomatoes and remaining cilantro before serving.

Chef’s Insight

Experiment with different colors of bell peppers for an eye-catching presentation.

Notes

Adjust spice levels according to personal preference.