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Butternut Squash Stuffed Baby Bells

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Butternut Squash Stuffed Baby Bells

We are at that crossroad where adorable colorful flavorful baby bell peppers are still plentiful and bright sunshiny butternut squash is coming into season. What better time could there be than now for a fall spiced butternut squash stuffed baby bell pepper? And if you think you might want them later, make extra and freeze them!

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Butternut Squash Stuffed Baby Bells

Cut tops off of baby bell peppers, remove seeds, and steam the bell peppers and tops until they are tender when a fork is inserted. Leave them a bit undercooked. They will cook further in the oven. When tender, set aside.

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Dice butternut squash.

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Toss butternut squash in about 1-2 t olive oil until lightly coated. On a parchment covered sheet tray, bake butternut squash until tender and slightly golden brown. This will take about 15-20 minutes. Set aside.

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Gather ingredients. Saute and combine them. Yum! Taste as you go and adjust seasoning and flavoring.

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In a mixing bowl (or the same skillet if it all fits), add cooked rice and walnuts. Stir to combine. Gently stir in butternut squash, so as to not mush it up. Taste and adjust seasonings as needed.

With a spoon, or your hands if that floats your boat, stuff bell peppers.

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Bake stuffed peppers (without tops) uncovered for about 15 minutes. During the last 5 minutes, add the tops to the baking dish with stuffed peppers.

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Butternut Squash Stuffed Baby Bells

This is a vegan dish. For a delicious Paleo version, substitute one lb cooked ground beef for rice and mushrooms. This recipe stuffs about 10-12 baby bell peppers. 

Ingredients

  • cooking oil, olive oil or coconut oil will work well
  • 2 cup butternut squash, diced
  • 1 small onion, diced, about 1/4 cup
  • 8 oz mushrooms (I like portobello), diced small
  • 2-3 cloves garlic, minced
  • 1-2 T tomato paste
  • 3/4 t cardamon
  • 1/2 T cinnamon
  • 1 cup cooked rice (I like brown rice)
  • 1/2 cup chopped walnuts, preferably soaked overnight
  • optional: dash of nutmeg
  • salt and pepper, to taste

Method

Preheat oven to 400°

Cut tops off of baby bell peppers, remove seeds, and steam the bell peppers and tops until they are tender when a fork is inserted. Leave them a bit undercooked. They will cook further in the oven. When tender, set aside.

Toss butternut squash in about 1-2 t olive oil until lightly coated. On a parchment covered sheet tray, bake butternut squash until tender and slightly golden brown. This will take about 15-20 minutes. Set aside. Reduce oven temperature to 350°.

While squash is baking, prepare the rest of the filling. In a lightly oiled skillet, saute onions. Add mushrooms. Cook until tender. Add garlic and cook for about a minute, stirring. Add tomato paste, cardamon, cinnamon, and nutmeg (if using). Stir to combine and wake up those flavors. If mixture seems dry, add a bit of water. Salt and pepper, to taste.

In a mixing bowl (or the same skillet if it all fits), combine mushroom mixture with cooked rice and walnuts. Stir to combine. Gently stir in butternut squash, so as to not mush it up. Taste and adjust seasonings as needed.

With a spoon, or your hands if that floats your boat, stuff bell peppers. Bake stuffed peppers (without tops) uncovered for about 15 minutes. During the last 5 minutes, add the tops to the baking dish with stuffed peppers.

Serve immediately, or store. Stuffed peppers store and even freeze very well. A great make-ahead!

Enjoy!

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