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 garlic powder
6oz ground turkey
1 yellow onion, diced
1/2tsp red pepper flakes
1/2tsp garlic powder
1/2tsp black pepper
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.
3 responses to “Rigatoni Stuffed Peppers w/ Creamy Butternut Squash Sauce”
Picture of bellpeppers is very tempting!
It was !! I can’t wait to make it again.
Holy smokes, this sounds delicious!!!!!!