Red Pepper Baked
Baked Red Peppers
Print Recipe
  • CourseMain Dish
Servings
6 leaves
Servings
6 leaves
Red Pepper Baked
Baked Red Peppers
Print Recipe
  • CourseMain Dish
Servings
6 leaves
Servings
6 leaves
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
  1. Cut the butternut squash into quarters, drizzle with coconut oil and roast for 20 minutes.
  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. Dose it with a splash of Bouillon stock
  5. Cover with greased baking paper and bake for 20 minutes, for the last 10 minutes remove the paper.
  6. Crumble 5g head feta over the top before serving and serve warm( can be cold in the summertime.
  7. If the pepper is large, will be half the pepper as a serving size. You can also make a fresh tomato salsa!
  8. You can also add to the topping any left brown rice or quinoa if you have any leftover for any other prepped meals.