Butternut Squash & Brown Rice Stuffed Bell Peppers

1. 1

   Prepare your brown rice as it states on the package instructions. I use a 2:1 ratio of water to rice. When done, remove it from the heat and set aside.

2. 2

   Heat the grapeseed oil over medium heat in a large skillet (use one with a lid because you'll need it in a second). Add the chopped butternut squash, stir to coat with oil, put the lid on and cook covered for 5 minutes.

3. 3

   Remove the cover and add the 2 tablespoons of stock/water. Replace the cover, cook an additional 2 minutes then add the yellow onion, cumin, coriander, garlic powder, fennel seeds and salt. Stir and saute an additional 3 minutes until butternut squash is soft. Remove from heat.

4. 4

   When the rice is finished cooking, add the cooked rice and the chopped spinach to the skillet with the butternut squash, mix all together and set aside.

5. 5

   Preheat the oven to 400 F.

6. 6

   Cut the bell peppers length-wise, remove their insides and place them cut-side down on a parchment-lined baking sheet. Bake in the oven for 5 minutes.

7. 7

   Remove peppers from the oven, allow them to cool just a bit 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. 8

   Bake the stuffed peppers for 7 minutes then remove and serve with your favorite meal!

No additional tips available.