This recipe requires a heat source
Recommended materials: Saucepan, knife, cutting board, peeler (or knife), measuring spoons (or one big spoon and one small spoon), measuring cups, toothpicks.
This recipe makes roughly 4-6 stuffed peppers.
- 4-6 bell peppers (color optional)
- 2-3 TBSP olive oil
- 1-1.5 cups water
- 2 cups of one of the following (seeded, peeled and cut into cubes):
- ½ butternut squash
- 1 acorn squash
- 1 delicata squash
- 1 zucchini/summer yellow squash
- 1 sweet potato/yam
- Brown rice (1 cup dry rice, cooked)
- 1 cup of spinach, kale, chard or another leafy green (chopped/ripped up)
- 2 cloves garlic (minced)
- ¼ yellow onion or 1 green onion (finely chopped)
- 1 tomato (chopped)
- 1 can of beans (chickpea, kidney, or black beans)
- 2 tsp ground cumin
- 2 tsp paprika
- 1.5 tsp salt, to taste
- Wash hands.
- Cut the tops off of your peppers and scoop out their seeds.
- Trim the bottom of the peppers very gently, without cutting a hole in them, so that they sit upright on the counter. Then, very carefully, poke a face or design into the peppers, using a toothpick. This is your chance to get creative!
- Peel and take pulp and seeds out of squash. Dice into cubes.
- Heat olive oil in a large saucepan over medium heat.
- Add 1 cup of water and squash to the saucepan and cover. Bring to a boil, then simmer squash until tender.
- Uncover the pan, and cook squash for a few minutes or until it starts to brown.
- Add yellow or green onion and garlic. Cook until tender.
- Add tomato, mix, and cook until tender.
- Add leafy greens, mix, and cook until tender.
- Add rice and beans.
- Add salt, paprika, and cumin, and mix well.
- Stuff the peppers with all of the ingredients.