Corn Yellow Bell Pepper
By: Mia Cee || Resting Hungry Face
1 large yellow bell pepper (around 7 ounces / 200 grams)
1/4 cup coconut cream
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon ghee or avocado oil
2 teaspoons coconut flour
1 tablespoon paleo parmesan, optional (I used Parma Vegan Parmesan Chipotle Cayenne)
pickled jalapeno for garnish, optional
1. Dice the bell pepper into corn kernel-sized pieces.
2. Add to the pot with the coconut cream, salt, pepper, and ghee. Stir over medium hot to combine. Let it bubble for 3-4 minutes.
3. Stir in the coconut flour and parmesan if using. Taste and adjust with more salt or parmesan if needed.
4. Garnish with diced jalapeno if using.
** If substituting coconut cream with coconut milk, decrease amount to 3 tablespoons. You may also need to adjust the amount of coconut flour to thicken the cream, but too much will result in a powdery texture.