Baked Peppers Stuffed with Butternut Squash
Print Recipe
Servings Prep Time
6 45 minutes
Servings Prep Time
6 45 minutes
Baked Peppers Stuffed with Butternut Squash
Print Recipe
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
  1. Cut the Butternut Squash into quarters, and steam until they are a bit soft but not cooked right through.
  2. Stuff a fist size Butternut Squash quarter into half a red pepper.
  3. Drizzle with coconut oil, garlic, fresh basil or some other mixed herbs.
  4. Crush garlic and mix it into the oil and herb mix.
  5. Dose it with a splash of Bouillon stock.
  6. Cover with greased baking paper and bake for 20 minutes, last 10 with paper off.
  7. Crumble some 5g/head goat’s cheese over the top before serving and serve warm (can be cold in the summertime).
  8. To serve, cut lemon into wedges.
  9. Place a pepper half on each plate, with the salad beside it and serve with a lemon wedge.