Tidings Cooking Challenge – Stuffed Peppers
The Tidings Cooking Challenge is an opportunity for food lovers to try their hand at creating something together. Not all in the same kitchen, of course. Rather, try the recipe in your own time and then come back and tell us what you thought of it. You can add your comments directly underneath the post, or send a photo of your creation to [email protected].
Every season has its markers — strawberries in spring, a whole cornucopia of produce through the summer, and a variety of colourful winter squash in the fall. This year, for the first time, I bought a type of squash called Golden Nugget. What a gem! It looks a lot like a pie pumpkin, but with a flatter top and bottom. Its flesh is orange and sweet. It’s become my favourite by far.
Since I’m somehow unable to bypass my grocer’s impressive squash display, I decided to buy an armful of Golden Nuggets and see what I could create with them. This Roasted and Stuffed Peppers recipe was a huge hit.
Roasted and Stuffed Peppers
4 Sheppard peppers (These are the long variety.)
2 lbs Golden Nugget squash
1/4 piece chicken bouillon cube
3 garlic cloves, minced
1 carrot, minced
3 slices pancetta (or bacon)
2 Tb fresh thyme
1/4 cup mango or apple juice
1. Lay cored peppers on a rimmed baking sheet and roast under the broiler until skin is blackened. When slightly cool to the touch, peel off the skin and discard. Cut a slit along the top of each pepper and carefully scrape out any seeds. Set aside.
2. Roast squash at 350°F for about one hour, or until softened.
3. Scoop squash into a bowl of a food processor and set aside. Meanwhile, heat a few tablespoons of olive oil in a pan. Add carrot and pancetta. When carrot is soft and pancetta is crisp add garlic. Sauté until garlic is soft, but not brown. Add 1/4 bouillon cube and juice. Stir until well incorporated.
4. Carefully pour pancetta mixture over squash. Process until smooth and well combined. Adjust seasoning if necessary. Add thyme. Spoon squash mixture into peppers being careful not to overstuff them. Bake at 350°F for 30 minutes, or until heated through.
Stir any leftover squash into risotto.
Serve with a chilled glass of Pinot Grigio.