Squash stuffed Peppers

Makes 3 servings

  • 3 bell peppers, cut in half length-wise, insides removed (colors of choice)
  • Cauliflower rice
  • 1.5 cups water
  • ½ large yellow onion, finely chopped (about 2.5 cups chopped onion)
  • 1 small-medium butternut squash, peeled and chopped into cubes
  • 2 tablespoons vegetable broth
  • 2 teaspoons ground cumin
  • 2 teaspoons coriander
  • 1 teaspoon garlic powder
  • 1 cup baby spinach, roughly chopped

Adapted from: The Roasted Root

  1. Prepare Cauliflower rice
  2. Bake Butternut squash until done ( 400 degree for 30-45 minutes)
  3. Saute the yellow onion with vegetable broth. Then add cumin, coriander, garlic powder. Stir and sauté  then add butternut squash for a few minutes to mix with seasonings.
  4. When rice is finished ,add the rice and the chopped spinach to the skillet with the butternut squash, mix all together 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, 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!