Serving size: 4-6
- 4-6 bell peppers (color optional)
- 2-3 tablespoons of oil (preferably olive oil)
- 1-1.5 cups of water
- 2 cups (seeded, peeled and cut into cubes) of one of the following: 1/2 of a butternut squash, 1 acorn squash, 1 delicata squash, 1 zucchini/summer yellow squash, or 1 sweet potato/yam
- 1 cup of uncooked brown rice (Please prepare rice prior to the lesson.)
- 1 cup of spinach, kale, chard or collard greens, chopped/ripped up
- 2 cloves of garlic, minced
- ¼ of a yellow onion, chopped finely or 1 green onion, chopped finely, or both
- 1 tomato, chopped
- 1 can of beans (chickpea, kidney, or black beans)
- 2 teaspoons of ground cumin
- 2 teaspoons of paprika
- 1.5 teaspoons of salt, or to taste
*Before class, please cook 1 cup of brown rice so that it is ready to go!
- Wash hands!
- Cut the tops off of each pepper, and cut out the seeds inside. Trim the bottom of the peppers very gently, without cutting a hole in them, so that they sit upright on the counter. Very carefully, poke a face into the pepper, using a toothpick. Set aside for later.
- Peel and take pulp and seeds out of squash. Dice into cubes.
- Put olive oil in a large saucepan, and set to medium heat.
- Add 1 cup of water and squash to the saucepan, and cover the pan. Bring to a boil, and simmer the squash until tender. Uncover the pan, and cook squash for a few minutes minutes it starts to brown.
- Add in the yellow onion and/or green onion and garlic. Cook until tender.
- Add in the tomato, mix, and cook until tender.
- Add in the kale/chard/collard greens/spinach, mix, and cook until tender.
- Add in rice and beans.
- Add salt, paprika, and cumin, and mix well.
- Stuff the peppers with all of the ingredients.