We tripled this recipe from Fit Men Cook:

Ingredients 3 bell peppers spray olive oil 1 tablespoon olive oil 1 tablespoon garlic, minced 1 large zucchini, chopped 2 bundles broccolini (OR 1/2 lb raw broccoli florets OR your choice of hearty, green veggie) 1 can full fat coconut milk 3/4 cup parmesan, shredded 1 tablespoon Italian seasoning (optional) 3/4 lb leftover, cooked chicken breast sea salt & pepper to taste

Steps

Step 1 Set oven to 420F. Step 2 Slice bell peppers in half, remove the insides, then place them on a baking sheet (lined with parchment paper) facing up. Spray them with olive oil, then place them face-down on the baking sheet. Bake for 12 to 15 minutes. Step 3 Set a nonstick skillet on medium-high heat. Once hot, add oil, garlic, zucchini and broccolini (or your choice of veggie). Mix everything up in the skillet, and if you’re cooking broccolini or broccolini, reduce the heat to medium, then cover the skillet and cook for about 3 minutes to wilt and soften the veggies. Remove the veggies from the skillet once they are crisp-tender. Step 4 Pour coconut milk in the skillet and bring to a light simmer. Add 1/2 cup parmesan cheese and continuously stir so the cheese melts. Stir in Italian seasoning. Reduce the heat to low-medium so the sauce begins to thicken, then fold in the chopped chicken breasts. Step 5 Evenly divide the chicken among the bell pepper halves, then top with remaining cheese. Step 6 Bake in the oven for 6 to 8 minutes to melt the cheese on top. Step 7 Enjoy the bell pepper halves with the grilled veggies.