Rigatoni Stuffed Peppers w/ Creamy Butternut Squash Sauce

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This recipe reminds me of Hamburger helper but a lighter healthier version. Its like the classic without the guilt. A more adult version but also kid friendly. You can also make a vegetarian version of this minus the ground turkey.


  • 4 Bell peppers
  • 8oz whole wheat macaroni
  • 2 butternut squash, small cubes
  • 1.5c vegetable stock
  • 2 cloves garlic
  • 1tsp turmeric
  • 1tsp garlic powder
  • 6oz ground turkey
  • 1 yellow onion, diced
  • 1/2tsp red pepper flakes
  • 1/2tsp garlic powder
  • 1/2tsp black pepper
  • 1/2tsp salt
  • 2Tb parsley


  • In a pot of bowling water heavily salt water.
  • Cook pasta according to package instructions.
  • Peel and cube butternut squash add in enough stock to cover squash boil till tender about 20 minutes.
  • blend till smooth in blender.
  • Brown ground turkey season with salt and pepper.
  • Add in onions and garlic.
  • Add in butternut squash, turmeric, garlic powder and smoked paprika. Season with salt and pepper to taste.
  • Fold in macaroni and parsley.
  • Cut the lid with the stem across off of bell pepper.
  • Seed and remove ribs
  • Season with salt all around the inside make sure to get the sides.
  • Fill with macaroni If you want to top with cheese nows the time.
  • Cook for 15 minutes at 400.
  • Bell peppers should still be crisp but tender.

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