Butternut Squash & Brown Rice Stuffed Bell Peppers

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.

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.

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 sauté an additional 3 minutes until butternut squash is soft. Remove from heat.

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.

Preheat the oven to 400 F.

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.

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).

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