Stuffed Roast Peppers with Butternut Squash

Stuffed Roast Peppers with Butternut Squash made with Romero peppers and seasoned with fresh herbs

Stuffed Roast Peppers with Butternut Squash made with Romero peppers and seasoned with fresh herbs

ingredients
(Serves 3)
Cooking Time: 35 minutes

3 large romero peppers
5 tablespoons of extra virgin olive oil
1/2 of a small butternut squash (230g)
1 teaspoon of paprika
1 head of broccoli
1 tablespoon of coconut oil
1/3 of a small red onion, finely diced
100g of cherry tomatoes
1 garlic clove, peeled and grated
Juice of 1/2 a large lemon
1 teaspoon of coconut aminos (optional)
Salt and cracked black pepper
10g of mint leaves, chopped
10g of flat leaf parsley, stalks removed, chopped

how to make it…
Preheat the oven to 200°C (fan assisted.) Peel the butternut and chop into small chunks.

Place on a baking tray and coat with the paprika,a pinch of salt and 1 tablespoon of olive oil. Toss and roast for 35 minutes until soft and slightly caramelised on the outside.

Remove from the oven and allow to cool a little.

Meanwhile, pierce the skin of the peppers with a fork a couple of times to stop them blistering. Place on a baking tray and coat well in 1 tablespoon of olive oil.

Roast in the oven for 20 minutes until cooked but so they still retain their shape.

Remove from the oven and set aside to cool slightly.

Add the broccoli florets to a food processor and blitz until they resemble a rice
consistency. Or, you can chop finely if you don’t have a food processor.

Heat 1 tablespoon of coconut oil in a pan.

Add the broccoli, a pinch of salt and sauté for 1 minute Add the garlic and cook for 1 further minute until the broccoli is cooked but still with a bite. Option to leave raw if you prefer and mix with a little olive oil and salt.

Combine the broccoli rice, butternut, chopped herbs, onion, tomatoes and mix well. In a mug mix the remaining 3 tablespoons of olive oil, lemon juice, coconut aminos, salt and pepper and fold through the veggies.

Taste and add more seasoning to suit your palate.

Make an incision down each side of the pepper from the stalk to the tip and
scoop out the seeds.

Place on your serving platter and stuff with your broccoli and butternut filling.


Recipe from Jo at: www.modernfoodstories.com