Butternut Squash & Brown Rice Stuffed Bell Peppers

Name: Butternut Squash & Brown Rice Stuffed Bell Peppers
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6 servings
Ingredients: 3 bell peppers; ¾ cup uncooked brown rice; 1 Tbsp avocado oil; ½ cups large yellow onion; 2 cups butternut squash; 2 Tbsp vegetable broth or water; 1 tsp ground cumin; 1 tsp Coriander; 2 tsp fennel seeds; 2 tsp garlic powder; 1 1/2 tsp salt; 1 cup baby spinach

User Reviews

4.7

18 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings
6 servings
Calories
135 kcal
Course
Main Course
Cuisine
American

Butternut Squash & Brown Rice Stuffed Bell Peppers

Tyler Espinosa

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An easy, nutritious light dinner recipe or side dish.

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Ingredients

Servings

3 bell peppers cut half length-wise, insides removed (colors of choice)
¾ cup uncooked brown rice
1 Tbsp avocado oil
½ cups large yellow onion finely chopped (about 2.5 chopped onion)
2 cups butternut squash peeled and chopped into ¼” – ½” cubes (about half a small butternut squash)
2 Tbsp vegetable broth or water
1 tsp ground cumin
1 tsp Coriander
2 tsp fennel seeds
2 tsp garlic powder
1 1/2 tsp salt or to taste
1 cup baby spinach roughly chopped

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Instructions

Prepare your brown rice as it states on the package. I use a 2:1 ratio of water to rice, boil the water and let the rice simmer for 35 – 45 minutes.
Heat the avocado oil over medium heat in a large skillet. Add chopped butternut squash, stir to coat with oil, cover the skillet and cook for 5 minutes.
Remove the cover and add the 2 tablespoons of stock/water. Replace the cover, cook an additional 2 to 3 minutes. Add the yellow onion, cumin, coriander, garlic powder, fennel seeds and salt. Stir and sauté an additional 8 minutes until butternut squash is soft and all the water has evaporated.
When rice is finished cooking, add the rice and the chopped spinach to the skillet with the butternut squash. Stir well and set aside.
Preheat the oven to 400 degrees.
Cut the bell peppers length-wise, remove their insides and place 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 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!

Notes

Note: You can add grated cheese on top of the stuffed peppers before you bake them for some extra deliciousness if you aren't dairy-free! I’d recommend jack or goat cheese. Cheddar would work too :)