Vegetarian Pelau–Stuffed Peppers

Name: Vegetarian Pelau–Stuffed Peppers
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Cuisine: Global
Ingredients: 4 mediums bell peppers (any color), halved lengthwise and seeded; 237 milliliters frozen black-eyed peas; 8 servings Freshly ground black pepper; 680 grams butternut squash; 3 Tbsps coarsely chopped fresh cilantro; 3 mediums garlic cloves, finely chopped; 1 Tbsp kosher salt, plus more as needed; 59 milliliters packed light brown sugar; 59 milliliters freshly squeezed lime juice (from about 3 medium limes); 1 teaspoon finely grated lime zest; 1 teaspoons dried oregano; 473 milliliters thinly sliced scallions (about 12 medium scallions); 1 teaspoon dried thyme leaves; 1 medium tomato, seeded and cut into small dice; 3 Tbsps tomato paste; 355 milliliters unsweetened coconut milk; 3 Tbsps vegetable oil; 118 milliliters long-grain white rice

Vegetarian Pelau–Stuffed Peppers requires around 1 hour and 30 minutes from start to finish. This recipe makes 8 servings with 319 calories, 6g of protein, and 17g of fat each. This recipe covers 23% of your daily requirements of vitamins and minerals. A mixture of bell peppers, brown sugar, scallions, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a gluten free and vegan diet.

Instructions

Prepare the squash: Peel off the skin with a vegetable peeler. Trim the top and bottom.

Ingredients you will need

Vegetable

Squash

Equipment you will use

Peeler

Cut the neck from the bulb of the squash. Halve each piece lengthwise and scrape out the seeds.

Ingredients you will need

Squash

Seeds

Cut the squash into 1/2-inch cubes and set aside (You will need about 2 cups. Save any remaining squash for another use.)

Ingredients you will need

Squash

Place 2 tablespoons of the oil in a Dutch oven or a large, heavy-bottomed pot over medium heat. When it shimmers, add the sugar and stir until incorporated. Cook, stirring occasionally, until the sugar dissolves and the mixture turns dark brown, about 5 minutes.

Ingredients you will need

Sugar

Cooking Oil

Equipment you will use

Dutch Oven

Add the squash, 1 1/2 cups of the scallions, the garlic, and the measured salt; season with pepper; and stir to coat the squash. Cook until the squash has softened, about 4 minutes.

Ingredients you will need

Green Onions

Garlic

Pepper

Squash

Salt

Add the tomato, thyme, oregano, and tomato paste and stir to coat the squash.

Ingredients you will need

Tomato Paste

Oregano

Squash

Tomato

Thyme

Add the coconut milk and stir to incorporate. Reduce the heat to medium low, cover with a tightfitting lid, and simmer until slightly thickened, about 10 minutes.

Ingredients you will need

Coconut Milk

Add the rice and black-eyed peas, stir to incorporate, cover, and cook, stirring occasionally, until the rice is done and the vegetables are tender, about 20 to 30 minutes.Meanwhile, heat a grill to medium low (about 325°F). Rub the outside of the peppers with remaining 1 tablespoon of vegetable oil and season both inside and out with salt and pepper.

Ingredients you will need

Salt And Pepper

Vegetable Oil

Vegetable

Peppers

Peas

Rice

Dry Seasoning Rub

Equipment you will use

Grill

Remove the rice mixture from the heat and let it stand covered for about 5 minutes. Stir in the remaining scallions and the cilantro, lime juice, and lime zest.Divide the mixture evenly among the peppers (about 1/2 cup pelau per pepper half). Grill, covered, until the peppers are soft and just starting to char, about 30 minutes.

Ingredients you will need

Lime Juice