Colourful Stuffed Peppers

Make these bright colourful peppers a part of your weekly line-up.  Here’s what you’ll need.


The Classic

3 in bell peppers, cut half lengthwise, (any colour will do) ⁠
3/4 cup uncooked rice, (we used white) ⁠
1 1/2 cups water⁠
1 tablespoon quality plant oil⁠
1/2 cup large red onion, finely chopped (about 2.5 chopped onion)⁠
2 cups butternut squash, peeled and chopped into ¼” – ½” cubes (about half a small butternut squash)⁠
2 tablespoons vegetable broth⁠
2 teaspoons ground cumin⁠
2 teaspoons coriander⁠
2 teaspoons fennel seeds⁠
2 teaspoons garlic powder⁠
1-1/2 teaspoons salt, or to taste⁠
1 cup purple cabbage, chopped⁠
1 cup drained/ rinsed cooked chickpeas⁠

Cooking Instructions: 

1. Preheat the oven to 400 F degrees.⁠

2. Prepare your rice as it states on the package.  We used a 2:1 ratio of water to rice, boil the water and let the rice simmer for 35 – 45 minutes.⁠

3. Heat the oil over medium heat in a large skillet.

4. Add chopped butternut squash and cabbage, stir to coat with oil, cover the skillet and cook for 5 minutes.⁠

5. Remove the cover and add the 2 tablespoons of stock. Replace the cover, cook for an additional 2 to 3 minutes. Add the red onion, cumin, coriander, garlic powder, fennel seeds and salt. Stir and sauté an additional 8 minutes until butternut squash is soft and all the water has evaporated.⁠

6. When rice is finished cooking, add the rice and chickpeas to the skillet with the butternut squash. Stir well and set aside.⁠

7. Cut the bell peppers lengthwise, remove their insides and place cut-side down on a parchment-lined baking sheet. Bake in the oven for 5 minutes.⁠

8. Remove peppers from the oven, allow them to cool and then flip them over (cut-side up) and stuff them with the stuffing, loading them up to the max (you may have a little leftover butternut squash stuffing).⁠

9. Top with crumbles of our Classic feta style cashew cheeze.⁠

10. Bake the stuffed peppers for 7 minutes then remove and serve!⁠