Name: Baked Peppers Stuffed with Butternut Squash
Total time: 45 min
Yield: 6
Ingredients: 3 Red Peppers; 1 Large Butternut Squash ((approximate size of a fist)); 2 cloves Garlic; 2 tbsp Coconut Oil ((melted)); 3 tbsp Fresh Basil; 3 tbsp Mixed Herbs; 2 tbsp Swiss Marigold Bouillon; 1 packet Green Salad ((rocket, watercress, spinach)); 30 gm Hard Goat's Cheese; 1 sheet Greased Baking Paper ((1 roll))

Baked Peppers Stuffed with Butternut Squash

Servings	Prep Time
6	45 minutes

Servings	Prep Time
6	45 minutes

Baked Peppers Stuffed with Butternut Squash

Servings	Prep Time
6	45 minutes

Servings	Prep Time
6	45 minutes

Ingredients

3 red peppers
1 large butternut squash (approximate size of a fist)
2 cloves garlic
2 tbsp coconut oil (melted)
3 tbsp fresh basil
3 tbsp mixed herbs
2 tbsp Swiss Marigold Bouillon
1 packet Green salad (rocket, watercress, spinach)
30 gm hard goat's cheese
1 sheet Greased Baking Paper (1 roll)

Servings:

Instructions

Cut the Butternut Squash into quarters, and steam until they are a bit soft but not cooked right through.
Stuff a fist size Butternut Squash quarter into half a red pepper.
Drizzle with coconut oil, garlic, fresh basil or some other mixed herbs.
Crush garlic and mix it into the oil and herb mix.
Dose it with a splash of Bouillon stock.
Cover with greased baking paper and bake for 20 minutes, last 10 with paper off.
Crumble some 5g/head goat's cheese over the top before serving and serve warm (can be cold in the summertime).
To serve, cut lemon into wedges.
Place a pepper half on each plate, with the salad beside it and serve with a lemon wedge.

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