Vegetarian stuffed peppers
I had some assorted produce that needed to be used Real Soon -- a couple (yellow) bell peppers, a small butternut squash, a couple small russet potatoes... I could have made a hash, but instead I decided to make vegetable-stuffed peppers.
- 2 large bell peppers that can stand up or be propped up in a pan
- 2 small shallots or one small onion
- about half a small butternut squash, diced small
- 2 small russet potatoes, diced small
- 4-5 cloves garlic, minced
- a generous quantity of cumin (maybe a couple teaspoons?)
- fresh-ground black pepper to taste
- olive oil
Preheat oven to 375F with a rack in the center.
Cut the tops off the peppers and remove the veins and seeds. Brush outsides with olive oil, then stand in a pan (I used a small loaf pan).
Heat a skillet, then add enough olive oil to coat and let it heat up. Reduce heat to medium, add onions, and cook until soft (about 5 minutes). Add garlic and stir for about a minute.
Add the squash, stirring frequently. After about three minutes, add the potatoes, cumin, and black pepper. Cook until potatoes and squash start to crisp up, stirring often. (5-10 minutes depending on your tastes.)
Remove skillet from heat. Spoon the filling into the prepared peppers. Don't be shy about packing it down if it looks like you have too much filling.
Cook in the oven for about 30 minutes, until the pepper is soft. Serve immediately.
Leave out the potatoes, and mix the cooked vegetables with cooked brown rice right before stuffing. I've done this before to use up leftover rice.
I made this again and remembered to take pictures this time. These are red potatoes, not russet. (In case you're wondering: the produce box had an unplanned green pepper, which I hate but my spouse likes.)