Nutrition Facts
4 servings
4
Stuffed Peppers with Butternut Squash and Hazelnuts Recipe
The squash, rich in vitamin A, and the bell pepper, high in vitamin C, are the two health allies of this recipe.
Ingredients
4 organic red or yellow bell peppers
400 butternut squash puree
50 grated parmesan
100 silken tofu
40 chopped hazelnuts
Ground coriander
Pepper
Directions
1
Cook half a butternut squash for 45 minutes. Wash the peppers and cut them in half, removing the seeds and the white part inside. Cook the peppers for 35 minutes in an oven at 200°C.
2
Once the squash is cooked, puree the flesh of the squash using an immersion blender, then add the silken tofu. Season with pepper and salt, add a bit of coriander and the parmesan. Once cooked, take the peppers out of the oven. Stuff them with the mixture.
3
To finish, sprinkle with crushed hazelnuts.
Ingredients
Ingredients
4 organic red or yellow bell peppers
400 butternut squash puree
50 grated parmesan
100 silken tofu
40 chopped hazelnuts
Ground coriander
Pepper
Directions
Directions
1
Cook half a butternut squash for 45 minutes. Wash the peppers and cut them in half, removing the seeds and the white part inside. Cook the peppers for 35 minutes in an oven at 200°C.
2
Once the squash is cooked, puree the flesh of the squash using an immersion blender, then add the silken tofu. Season with pepper and salt, add a bit of coriander and the parmesan. Once cooked, take the peppers out of the oven. Stuff them with the mixture.
3
To finish, sprinkle with crushed hazelnuts.
Notes
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