Butternut Squash ‘n Peas Stuffed Pepper

I was originally just pottering around in the kitchen when I came up with this recipe and had every intention of making it more elaborate, with more vegetables, more spices, … 

But if it ain’t broke, don’t fix it. 

This dish requires only 3 ingredients and though it needs to cook long, most of that time is inactive, so you have time to go work out, write your bestseller, pick the kids up from school, laze about watching Nigella Forever Summer, etc. It’s very light but surprisingly filling. A perfect mix of summer and autumn vegetables. 

Serves two as a starter
2 bell peppers, top cut off and insides removed
1 butternut squash
50g frozen peas
Side salad to serve

1. Pre-heat oven to 200ºC. Cut up the butternut in rough chunks, spread on baking sheet on a tray, spray some oil over them and bake for approx. 40 minutes (or until the butternut has softened, this may take more or less time depending on your oven and the vegetable). 
2. Mash the chunks of butternut with a potato masher or in a food processor, if that’s easier for you. I like to leave the peel on, but remove first if you prefer. Mix in the frozen peas. Stuff the peppers with the mash and peas and place back in the oven for another 15-20 minutes. 
3. Serve with a salad on the side. 

And ta-dah!

The week ahead looks very busy at work, with other commitments in the mix, so I do hope I will have time to plan ahead a bit and have some recipes for you guys. I make no promises, though, but I’m happiest when I’m baking, so I will try my best. 

— Clem

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