Vegetarian Pelau–Stuffed Peppers Recipe

Ingredients

• 1 (1 1/2-pound) butternut squash
• 3 tablespoons vegetable oil
• 1/4 cup packed light brown sugar
• 2 cups thinly sliced scallions (about 12 medium scallions)
• 3 medium garlic cloves, finely chopped
• 1 tablespoon kosher salt, plus more as needed
• Freshly ground black pepper
• 1 medium tomato, seeded and cut into small dice
• 1 teaspoon dried thyme leaves
• 1/2 teaspoon dried oregano
• 3 tablespoons tomato paste
• 1 1/2 cups unsweetened coconut milk
• 1/2 cup long-grain white rice
• 1 cup frozen black-eyed peas
• 4 medium bell peppers (any color), halved lengthwise and seeded
• 3 tablespoons coarsely chopped fresh cilantro
• 1/4 cup freshly squeezed lime juice (from about 3 medium limes)
• 1 teaspoon finely grated lime zest

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 400°F (200°C). Peel the butternut squash, remove the seeds, and cut the flesh into 1/2-inch cubes. Toss with 2 tablespoons of the vegetable oil, the brown sugar, a pinch of the kosher salt, and black pepper.

2. Spread the squash on a baking sheet and roast for 25 to 30 minutes, until tender and lightly caramelized. Set aside.

3. Heat the remaining 1 tablespoon oil in a large pot over medium heat. Add the scallions and garlic and cook for 3 minutes, stirring.

4. Stir in the tomato paste and cook for 1 minute. Add the diced tomato, thyme, and oregano and cook for 3 minutes more.

5. Add the rice and stir to coat. Pour in the coconut milk and a splash of water, season with the remaining kosher salt and black pepper, and bring to a boil. Cover, reduce to low, and simmer for 15 minutes.

6. Stir in the frozen black-eyed peas, cover, and cook for 10 minutes more, until the rice is tender and the liquid is absorbed. Gently fold in the roasted squash.

7. Off the heat, stir in the cilantro, lime juice, and lime zest. Taste and adjust the salt and pepper.

8. Bring a pan of boiling water to a boil. Add the pepper halves and blanch for 4 minutes, then drain well and place cut side up in a baking dish.

9. Spoon the pelau filling into the pepper halves, mounding it slightly. Cover the dish with foil and bake at 400°F (200°C) for 20 minutes, then uncover and bake 5 minutes more until the peppers are tender.