Instructions

1. Rough chop 4 medium tomatoes and place into a medium saute pan. Use medium heat until tomatoes get soft and start to break down. Add chili flakes to your taste. When tomatoes are squishy blend with an immersion blender until smooth.

   Set aside until peppers are stuffed.

2. Pre-heat oven to 350. Cut tops off peppers and remove seeds.

3. In large pan melt coconut oil, add shallot and sweat theam. Then add potato, mushrooms, lemon and garlic. Saute until warmed but still crunchy. Add cooked rice, basil and chard stir until incorporated together and turn off heat.

4. Stuff peppers with mixture in a glass baking dish. Add cheese, sauce and almonds to the top of each pepper. Bake for 15-30 minutes checking after 15 for your preference of crunch in the bell peppers.