Stuffed Peppers

Stuffed Peppers: (adapted from The 21 Day Sugar Detox)
2­-3 peppers (halved, cored, and seeded)
1 tbsp coconut oil
1/2 onion (diced)
4 cloves garlic (minced)
1/2 cup dice tomatoes (fresh or canned)
1 lb ground chicken
6 fresh basil leaves (chopped)

Preheat oven to 375 F. Place peppers (facedown) in oven for 10 minutes. Heat coconut oil in a pan over medium heat. Add onion and cook for 2­3 minutes. Add garlic and tomatoes and cook for 2­3 minutes. Add chicken and cook until fully done. Add salt and pepper as needed. Mix in basil. Remove peppers from oven and spoon mixture into each one. Put them back in the oven and cook for additional 15 minutes.