Stuffed Bell Peppers with Butternut Squash, Spinach, and Brown Rice2017-03-292024-04-27/wp-content/uploads/2017/03/logo_ccf.pngCrossroads Community Farm/wp-content/uploads/2017/03/logo_ccf.png200px200px
3 bell peppers, cut in half length-wise, insides removed (colors of choice)
¾ cup uncooked brown rice
1.5 cups water
1 tablespoon grapeseed oil
½ large yellow onion, finely chopped (about 2.5 cups chopped onion)
2 cups butternut squash, peeled and chopped into ¼” – ½” cubes (about half a small butternut squash)
2 tablespoons vegetable broth or water
2 teaspoons ground cumin
2 teaspoons coriander
2 teaspoons fennel seeds
1 teaspoon garlic powder
1-1/2 teaspoons salt (or to taste)
1 cup baby spinach, roughly chopped
1
Prepare your brown rice as it states on the package. I use a 2:1 ratio of water to rice, boil the water and let the rice simmer for 35 – 45 minutes.
2
Heat the grapeseed oil over medium heat in a large skillet. Add chopped butternut squash, stir to coat with oil, cover the skillet and cook for 5 minutes.
3
Remove the cover and add the 2 tablespoons of stock/water. Replace the cover, cook an additional 2 to 3 minutes. Add the yellow onion, cumin, coriander, garlic powder, fennel seeds and salt. Stir and sauté an additional 8 minutes until butternut squash is soft and all the water has evaporated.
4
When rice is finished cooking, add the rice and the chopped spinach to the skillet with the butternut squash. Stir well and set aside.
5
Preheat the oven to 400 degrees.
6
Cut the bell peppers length-wise, remove their insides and place cut-side down on a parchment-lined baking sheet. Bake in the oven for 5 minutes.
7
Remove peppers from the oven, allow them to cool and then flip them over (cut-side up) and stuff them with the stuffing, loading them up to the max (you may have a little leftover butternut squash stuffing).
8
Bake the stuffed peppers for 7 minutes then remove and serve with your favorite meal!
Ingredients
3 bell peppers, cut in half length-wise, insides removed (colors of choice)
¾ cup uncooked brown rice
1.5 cups water
1 tablespoon grapeseed oil
½ large yellow onion, finely chopped (about 2.5 cups chopped onion)
2 cups butternut squash, peeled and chopped into ¼” – ½” cubes (about half a small butternut squash)
2 tablespoons vegetable broth or water
2 teaspoons ground cumin
2 teaspoons coriander
2 teaspoons fennel seeds
1 teaspoon garlic powder
1-1/2 teaspoons salt (or to taste)
1 cup baby spinach, roughly chopped
Directions
1
Prepare your brown rice as it states on the package. I use a 2:1 ratio of water to rice, boil the water and let the rice simmer for 35 – 45 minutes.
2
Heat the grapeseed oil over medium heat in a large skillet. Add chopped butternut squash, stir to coat with oil, cover the skillet and cook for 5 minutes.
3
Remove the cover and add the 2 tablespoons of stock/water. Replace the cover, cook an additional 2 to 3 minutes. Add the yellow onion, cumin, coriander, garlic powder, fennel seeds and salt. Stir and sauté an additional 8 minutes until butternut squash is soft and all the water has evaporated.
4
When rice is finished cooking, add the rice and the chopped spinach to the skillet with the butternut squash. Stir well and set aside.
5
Preheat the oven to 400 degrees.
6
Cut the bell peppers length-wise, remove their insides and place cut-side down on a parchment-lined baking sheet. Bake in the oven for 5 minutes.
7
Remove peppers from the oven, allow them to cool and then flip them over (cut-side up) and stuff them with the stuffing, loading them up to the max (you may have a little leftover butternut squash stuffing).
8
Bake the stuffed peppers for 7 minutes then remove and serve with your favorite meal!
Notes
Stuffed Bell Peppers with Butternut Squash, Spinach, and Brown Rice
