When someone is on Whole30 you’ll definitely know it, because all they can talk about is Whole30 and what they’re eating and how they’re feeling. Sorry. We can’t help it. Because the program injects you with newfound energy and motivation, I’m actually writing blog posts again for the first time in almost a year. I’m not here to convert anyone, I’m just feeling inspired to cook and to write, and finding some pretty good healthy recipes along the way. If you’re interested in a little more what/why/how, read my Halfway to Whole30 post.
This stuffed pepper recipe is the first one I made for Whole30, and definitely the cutest. I was inspired by a recipe in the actual Whole30 book, but that one included ground meat. I didn’t have any and kinda didn’t want it anyway! So I did a veggie version with butternut squash as the staple of the “stuffing” part. Because Whole30 doesn’t allow dairy or any grains, this recipe is vegan and gluten free. It’s also sugar free, which sounds like a no-brainer but most tomato sauces contain sugar!
I was very happy with my very first Whole30 recipe! It was flavorful, filling, cute, and colorful. I usually make a “southwest” version of stuffed peppers but that included beans and corn so that was out…and this was a very yummy alternative. You could use a similar process for all kinds of different fillings, either veggie or carnivorous. And because the presentation is so nice, this would be a good choice if you happen to have guests to serve while you’re on your crazy health kick. Enjoy!
Whole30 Squash-Stuffed Peppers
4 Large Red Bell Peppers
3 Tbs Olive Oil
1/2 Onion, finely chopped
3 Cloves Garlic, minced
Handful Baby Spinach
2 Tbs Tomato Paste (double check that yours doesn’t contain sugar)
1/4 tsp Cumin
1/4 tsp Chili Powder
1/2 tsp Sea Salt or Pink Salt
1/4 tsp Ground Black Pepper
1 cup Butternut Squash, finely chopped
Preheat oven to 350F. Slice the top of each pepper, and remove the white pith and seeds, keeping the pepper intact so that you can fill it with goodies later. If they don’t stand upright, slice off a thin layer along the bottom to make it flatter, being careful not to make a hole in the bottom of the pepper. Place the peppers and tops in a deep baking dish lined with parchment paper (or drizzle the pan with oil if you don’t have parchment paper). Roast for 10 minutes, then set aside.
Heat the oil over medium heat in a large skillet. Add the onion and cook about 3 minutes while stirring. Add the garlic and cook one more minute. Add the spinach and cook until leaves are wilted. Add the tomato paste, cumin, chili powder, salt and pepper and stir to combine. Add the squash and cook 5 minutes until softened.
Spoon the veggie mixture into the bell peppers and return to the oven, roasting for 10-15 minutes, until the peppers look wrinkly. There may be extra filling, which you can reserve to eat later. (Leftovers are always a win on Whole30!)
Optional: Top with Tahini Sauce like this one. It goes well with everything!
© Cook it Pretty 2018