The weather is finally turning to fall in Las Vegas and I’ve been chomping at the bit to enjoy the season’s harvest of vegetables and fruits. This week, I had butternut squash on the brain and thought adding this vegetable to my stuffed pepper recipe would add a great flavor and texture. The crispy bits from the roasting of the squash is just delicious and it’s a great way to up the vegetables in your dish without anyone in the family even noticing.
Butternut Squash Stuffed Peppers
-2 cups roasted butter nut squash, peeled & diced (I used squash & sweet potatoes)
-2 cups cauliflower, riced (chopped finely to replicate rice)
-1lb ground beef, cooked & drained
-3 large bell peppers, halved & seeded
-1 cup favorite salsa
-3 stalks of celery, diced
-1/2 onion, diced
-3 cloves of garlic, minced
-Avocado, for topping (optional)
Preheat oven to 350. Brown ground beef in pan until fully cooked, drain fat. In the same pan, brown the onions, garlic and celery. When vegetables are tender remove and add ground beef, “riced” cauliflower, butternut squash, salsa to a large bowl, stir until well combined. Place halved bell peppers in an 11 x 9 baking dish. Add about 1/2 cup (or until full) meat mixture to the bell peppers. Bake in the oven for 45 minutes or until bell peppers are tender and the top of the meat mixture is browned.
Stay a little nutty,