Creamy Coconut and Artichoke Stuffed Peppers

by Rose Marie Jarry

50 minutes, 4 servings, 256 calories per serving, gluten-free, vegan 

Ingredients

• 4 long red peppers (You can use the regular ones too if you can’t find the long shaped peppers).
• ½ cup creamed coconut
• ½ cup light coconut milk
• 4 garlic cloves
• 1 tablespoon smoked paprika
• ¼ cup chopped onion
• 1 cup chopped and cooked artichokes
• 1 cup fresh spinach
• Celtic salt and pepper

Directions

1. Chop the garlic and let it roast with a pinch of oil, in a sauce pan for 1 minute.
2. Add the coconut milk and creamed coconut to that same pan and let it simmer on low heat for 2 minutes, until the creamed coconut gets homogenized into the milk.
3. Add the smoked paprika, artichokes, and spinach, mix well then remove from the heat.
4. Chop off the tops of each pepper and try to empty the seeds without breaking the pepper.
5. Fill up each pepper with the artichoke mix. Use a spoon if you need to help you push the stuffing into the pepper.
6. If you are using a long shaped pepper, I used foil to close the top of it while it is cooking, to avoid the stuffing from running out since you will be laying the peppers on their sides.
7. Place the stuffed peppers into a pan with ¼ cup of water at the bottom and let it cook 35 minutes at 375F.
8. Serve hot or cold and enjoy!