Stuffed Squash and Peppers

Although October in Minnesota means that temperatures are quickly headed below freezing, the farmer’s market is still in full swing. I picked up bell peppers in every color (even white, which unfortunately turned out to be flavorless) and made some stuffed peppers and squash for lunches this week.



Remove the stems and seeds from peppers and cut in half.

IMG_4721Cut the squash in half lengthwise and scoop out the seeds. Arrange your stuffing receptacles in baking pans and set aside.


Brown ground meat (turkey, pork, beef, etc) with onions, garlic, and whichever spices you like. I used rosemary, red pepper flakes, salt, and pepper. Add in diced bell peppers, mushrooms, and any other vegetables.


Once the meat is mostly cooked, fill the peppers/squash/whatever else you may want to fill with the meat mixture and top with cheese. Deglaze the empty meat pan with half white wine and half water, and then pour the liquid into the bottom of the pan around the peppers. This keeps them moist and allows you to pour yourself a glass of wine if you so desire. Pop them in the oven at 400 degrees for 30ish minutes.



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