Goats' Cheese & Butternut Squash Stuffed Peppers
Licensed from Recipe Guru
©️ Octopus Publishing Ltd
Preparation time is 10minutes
Cook time is 40minutes
Total time is 50minutes
Serve is for 2 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
2
- 2tablespoons olive oil
- 4 slices crusty bread (to serve)
- 2 red capsicum, halved, cored and deseeded
- 175grams butternut squash, peeled, deseeded and cut into small chunks
- 1 red onion, roughly chopped
- 2tablespoons black olive tapenade
- 75grams soft goats' cheese, crumbled
- 2tablespoons fresh breadcrumbs
- 1tablespoons Parmesan cheese, grated
- 180grams mixed salad (to serve)
Nutrition per serving
3260kJ / 780Cal
3260 Kilojoules or 780 Calories
38% of daily energy intake*
Protein
28.0grams
Fat
41.8grams
Carbs
79.5grams
Sugars
26.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Heat 1 tablespoon of the oil in a large frying pan, add the peppers, cut side down, and cook for 2 minutes, then turn the peppers over and cook for a further 2 minutes. Remove from the pan.
Step 2 of 4
Meanwhile, heat the remaining oil in a separate frying pan, add the squash and onion and cook for 5 minutes until slightly softened. Remove from the pan and toss with the tapenade in a bowl, then add the goats' cheese and gently toss together.
Step 3 of 4
Spoon the mixture into the pepper halves, then place the peppers in a roasting tin and scatter with the breadcrumbs and Parmesan.
Step 4 of 4
Place in a preheated oven, 200°C, Gas Mark 6, for 15 minutes until the tops are golden and cooked through. Serve hot with a simple salad and crusty bread, if liked.
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