Stuffed Butternut Squash, Cinnamon Peppers
Bell peppers stuffed with butternut squash and a dash of cinnamon to add a well-rounded taste. This can be used as an entree or for a snack on the go.
preferably cubed or cut into cubes
only for taste
Preheat oven to 350 degrees Fahrenheit
Take your two bell peppers and cut off the top, then scrap out all the seeds.
Place hollowed out bell peppers on a baking sheet. Allow them to cook for 35-40 minutes or until soft.
Meanwhile, with the bell peppers in the oven. Sautée your butternut squash on medium heat with coconut oil.
Once you are sautéing the butternut squash for roughly 5 minutes, add in the diced onion.
Have a separate pan ready to cook the ground beef. Cook until brown with coconut oil.
While cooking the ground beef, crack open the large egg into the pan. Mix together.
If the onions has become clear or translucent, add the onion and butternut squash sautée to your meat/egg mixture.
Then add the remaining cinnamon, walnuts, salt and cardamom.
Be sure to cook everything together, cook until the butternut squash becomes soft and tender.
Then stuff the mixture evenly into your bell peppers!