Bell peppers roasted to perfection and stuffed with quinoa and roast butternut squash, topped with creamy avocado and a dash of salt and pepper. It’s simple, it’s easy to make, but it’s a show-stopper of a healthy side dish, or light vegan lunch.
- 2 large bell peppers , I used red and yellow
- 1 cup butternut squash , sliced into small cubes
- 2 tbsp olive oil
- Himalayan pink salt
- ground black pepper
- 1 cup quinoa , cooked
- 1/2 small avocado , sliced into small cubes
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Preheat oven to 200°C (392°F).
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Slice peppers in half length-ways, leaving the stalks on, remove pips. Place on a baking sheet with butternut cubes, drizzle with olive oil, season with pink salt and black pepper and bake for 25 - 30 minutes or until tender.
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In a small bowl, mix the quinoa and roast butternut together with a drizzle of olive oil, salt and pepper to taste and spoon into the cooked peppers. Top with avocado as desired.
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Serve alongside a main or alone as a light lunch. ENJOY!
These stuffed peppers can be prepared in advance and then warmed up. Only add the avocado right before serving.
