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Butternut Squash & Kale Farro Salad Stuffed Peppers Recipe
Thanksgiving dinner doesn't have to be only rich, heavy foods. This Farro Salad Stuffed Peppers Recipe is full of Fall flavors, healthy and perfect for your holiday feasts - putting a lighter, vegan twist on typical turkey day stuffing. These peppers are stuffed with farro, butternut squash and kale to make individual servings of a stuffing type vegan side dish.
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Servings: 8
Calories: 193kcal
Ingredients
- 4 Large Bell Peppers
- Thrive Culinary Algae Oil
- Sea Salt
Filling
- 1 Cup Diced Butternut Squash
- 1/2 Cup Thinly Sliced Celery
- 1/2 Cup Finely Chopped White Onion
- 1 Cup Chopped Kale
- 2 Cups Cooked Farro (prepare according to package instructions)
- 1/4 Cup Dried Cranberries
- 1/4 Cup Chopped Pecans
- Salt/Pepper
- Fresh Thyme
- 1 Tablespoon Oil
- 1 teaspoon Fresh Lemon juice
Instructions
- Preheat oven to 350ºF
- Slice peppers in half, lengthwise. Remove seeds and veins. Transfer to large glass bowl. Coat with oil and lightly salt. Microwave peppers for 6 minutes. Drain any liquid or oil inside peppers and transfer to a greased rimmed baking sheet.
Filling
- Heat 2-3 Tablespoons oil in large skillet over medium/high heat. Add butternut squash, celery,onion and kale. Saute for about 5 minutes or until squash is browned and onion is translucent.
- Remove from heat and stir in cooked farro, dried cranberries, pecans, salt/pepper (to taste), fresh thyme, oil and lemon juice. (feel free to add any preferred herbs or spices at this time)
Stuffed Peppers
- Spoon filling into prepared bell peppers. Bake for 10-15 minutes. Top each pepper with a fresh thyme sprig and serve.
Nutrition
Serving: 1g | Calories: 193kcal | Carbohydrates: 32g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 89mg | Fiber: 6g | Sugar: 9g
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