Easy. Italian. Nutrient Dense. What more could you ask for?
3-5 bell peppers (sliced as thin as possible)
1 ½ c shredded cooked chicken
1 -2 onions (thinly sliced long)
1 head of cauliflower (chopped small)
1 can of tomato paste (or sauce)
Italian seasonings to taste (oregano, basil, parsley, garlic powder)
Sea salt and generous pepper
1 C homemade chicken stock
Raw cheese, romano cheese and fresh basil/parsley on top
Simmer peppers, onions and cauliflower in animal fat and ½ c stock until al dente. Add rest of items and seasoning; add more chicken broth as needed to make tomato paste a sauce. Heat through. Serve with melting cheese on top and basil.