| 9 | 70 | 222 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 1 h | 4 |
| 4 large pepper(s) | Red bell pepper |
| 454 gm | Chicken, ground, lean |
| 1 small | Yellow onion (finely chopped) |
| 1 small | Zucchini (quartered and chopped) |
| 1 tsp, ground | Basil, dried |
| 1 tsp | Oregano, dried |
| 1 tsp | Parsley, dried |
| 1 tsp | Black pepper |
| 1 pinch | Sea Salt (to taste) |
Preheat oven to 400F.
Mix together all the raw ingredients except for the bell peppers, then set aside. Cut off the tops of the bell peppers and remove the seeds. Pack the filling inside the peppers.
Cook in the oven for about an hour.
Paleo, gluten free, dairy free, egg free, grain free
| Meat | 1.3 |
| Vegetables | 2.7 |
