Mashed Butternut and Potato Stuffed Peppers {Gluten-Free, Dairy-Free, Vegan}

Mashed Butternut and Potato Stuffed Peppers

Mashed Butternut and Potato Stuffed Peppers {Gluten-Free, Dairy-Free, Vegan} | Wheat-Free Meat-Free

Mashed Butternut and Potato Stuffed Peppers

Heat the oven to 375ºF. Cut the stems out of the top of the peppers. Slice in half lengthwise, and remove ribs and seeds. Pour the water into an 8×8 casserole dish. Place the peppers in the dish, cut side down. Place in the oven and roast for 20 minutes. Remove and allow to cool. Drain off any remaining water.
Meanwhile, place the potato and squash in a medium pot. Cover with water and salt generously. Cover and bring to a boil. Once boiling, reduce heat to low and simmer for 20 minutes, or until the potatoes and squash are easily stabbed with a fork. Drain.
Place the potato and squash in a large bowl. Mash. Stir in the garlic, sage, and olive oil until thoroughly incorporated. Spoon into the pepper halves. Return to the casserole dish and place in the oven. Roast 20 minutes. Serve.

Serves 4

Making Mashed Butternut and Potato Stuffed Peppers | Wheat-Free Meat-Free

Looking for More Gluten-Free Vegetarian Recipes?

Take a look at my book, The Wheat-Free Meat-Free Cookbook: 100 Gluten-Free Vegetarian Recipes.

A sampling of the recipes included:

Breakfasts: Cinnamon Quinoa Muffins, Yeasted Waffles, Gooey Butter Cake,

Sides: Patatas Bravas, Pea and New Potato Salad, Braised Celery,

Mains: Corn Waffle Sandwiches, Enchiladas with Green Sauce, Pesto Asparagus Galette, and

Desserts: Blueberry Mango Crisp, Baklava Rolls, Amaretto Cake.

You can see the full recipe list on the Amazon page.

Mashed Butternut and Potato Stuffed Peppers