Ingredients
- 3 unit red peppers or 6 small ones.
- 1 large butternut squash (the size of a fist)
- 2 units Garlic cloves
- 2 tbsp coconut oil melted
- 3 tbs fresh basil
- 3 tbs fresh herbs
- 2 tsp Swiss Marigold Bouillon
- 1 bag Green salad (Rocket, watercress, spinach)
- 30 grams feta chese
- Greased Baking Paper
- 1 unit Lemon for presentation
Servings: leaves
Instructions
- Cut the butternut squash into quarters, drizzle with coconut oil and roast for 20 minutes.
- 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, for the last 10 minutes remove the paper.
- Crumble 5g head feta over the top before serving and serve warm( can be cold in the summertime.
- If the pepper is large, will be half the pepper as a serving size. You can also make a fresh tomato salsa!
- You can also add to the topping any left brown rice or quinoa if you have any leftover for any other prepped meals.
