Butternut Squash Stuffed Bell Peppers

18 Mar
My de-constructed bell pepper served with steamed asparagus and kalamata olives.

My de-constructed bell pepper served with steamed asparagus and kalamata olives.

Sometimes I feel sassy and I like to replace tomato-based sauces with a simple butternut squash puree. Tonight was a fancy-sassy-saucy night…

Ingredients:

4 red bell peppers

1 lb grass-fed ground beef or bison, or ground turkey

1/2 red onion, chopped

1 large garlic clove, minced

1/4 tsp sea salt

15 turns black pepper

2 tsp oregano, dried

2 tsp basil, dried

1 tsp fennel seeds

pinch of ground cloves

1 tsp apple cider vinegar

2 lbs butternut squash, cubed

1 Tbsp coconut oil

1 Tbsp extra virgin olive oil

1 tsp lemon juice

1/4 tsp salt

1/4 tsp garlic powder

 

Directions:

1. Pre-heat oven to 350°. Place cubed butternut squash on a baking pan and lightly coat with coconut oil. Roast for 25-30 minutes.

2. While squash is cooking, brown meat and drain fat. Add onion, minced garlic, salt, black pepper, oregano, basil, fennel seed, apple cider vinegar and cloves to meat and simmer for 15 minutes.

3. While meat mixture is simmering, pre-heat oven to 325° and chop the tops off of the bell peppers. (Save tops to make into strips for dipping into hummus or guacamole or chop them up to use in omelets, frittatas or egg scrambles.) Steam bell peppers for 10-15 minutes. Remove and place upside down on towel to drain any liquid.

4. Place meat mixture in a glass mixing bowl and set aside. Place roasted squash, olive oil, lemon juice, salt and garlic powder in a food processor and blend until smooth.

5. Place the pureed squash in the bowl with the meat and combine. Spoon meat-squash mixture into bell peppers and bake for 30-40 minutes or until bell peppers are tender.

 

Serves 4

 

Recipe courtesy of Stephanie Bell

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