Butternut Squash Wild Rice Stuffed Peppers

I Love Fall!! Esp for the food and the flavors, my favorite are all the things you can do with squash!  I apologize i forgot to take a picture until i was eating the last one for lunch the next day so if my pic doesnt look that great i apologize, but i promise they taste amazing!

Butternut Squash Stuffed Peppers

Ingredients:

3 Red Peppers

1 Cup Wild Rice

½ Cup Crumbled Feta

1 Cup Cooked Spinach

2 Cup Butternut Squash, chopped into small ½ inch cubes

1 Summer Squash chopped

1 Can Diced Tomatoes

1 Bunch Basil

1/3 Tsp Minced Garlic

Preheat the oven to 400 degrees F.

Note:

It is best to use left over rice for this but if you do not have any you can make it fresh before starting anything else!

Place squash on baking sheet spaced out and spray with olive oil.  Add salt and pepper to taste.  Bake only to make slightly tender about 20 minutes.  Remove from oven and allow to cool.

Cut peppers in half, length wise and de-seed.  Place sitting upright in baking dish. 

In a medium bowl, add the rice and squash.  Over a small bowl squeeze the spinach to get out any extra water, especially if you are using thawed frozen spinach.  Place spinach in medium bowl with rice and squash.  Then open can of tomatoes and pour the tomato juice into the small bowl with the spinach water, add the tomatoes to the medium bowl.  Add half the feta and add the butternut squash and mix well to combine.  Add salt and Pepper to taste.

Stuff the peppers with the filling mixture and top with the extra feta.  Pour the tomato and spinach juice into the bottom of the pan to help steam and keep the peppers from drying out. 

Cover with Aluminum Foil and bake for about 40 mins.  Remove foil and bake for another 5-10 minutes, depending on how melted you like the cheese and how hot your oven gets.   Enjoy!