You'll need: 4 large bell peppers, 2 Tbsp butter, 2 Tbsp olive oil, 12 oz of chicken thigh meat (thawed; fat cut off, dice meat into 1/2" pieces), 2 tsp garlic (crushed), 10 oz organic spinach (thawed from frozen; water drained out), tops of the bell peppers (finely diced), 1/4 tsp coriander, 1/4 tsp celery seed, 1/4 tsp tumeric, 1/4 tsp chili powder, 1/4 tsp salt, 1/4 tsp black pepper, 1/4 cup med to dark beer, 1/4 cup walnuts (finely chopped), 1/4 cup parmesan cheese (finely grated)
How to prepare: Slice the tops off of the bell peppers and remove the seeds. Set aside the cup shaped portions. Dice up the remaining portion of peppers from the lids (removing the stem). Add the garlic, butter, olive oil, peppers and chicken into a saute pan. Stir on medium heat for 8 min on med-low heat. Add the spinach, spices, salt, pepper and beer and saute an additional 8 min (stirring every couple minutes). Spoon the sauteed mixture into the bell pepper cups and place on a cookie sheet. Evenly sprinkle cheese and walnuts on top. Bake for 20 min in 350 degrees F oven. Serve atop a bed of brown rice. Enjoy!
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