Ingredients

• 2 tablespoonsolive oil or avocado
• 1 small yellow onion, finely chopped
• 2 garlic cloves
• 1 teaspoonherbes de Provence
• 1 lb ground turkey, preferably organic or local
• ¾ cup brown rice rinsed and drained
• 2 cups of vegetable broth
• 2 cups sweet squash (buttercup, butternut, acorn, etc.), cut into ½-inch cubes
• 8 peppers, assorted colors

Preparation

1. In a pot, brown the onion and garlic over medium-low heat. Add the herbes de Provence.
2. Add the turkey and sear for 5 minutes, until it loses its pink color.
3. Add the brown rice and vegetable stock. Stir generously before covering. Simmer for 15 minutes over medium heat.
4. Add the diced squash and stir. Cover and simmer for 25 minutes, or until the cooking liquid is absorbed.
5. Meanwhile, prepare the peppers. Cut the tails off the peppers and scoop out the seeds. Cut pumpkin faces on the most even side of each bell pepper. If necessary, trim their undersides slightly, so that they can stand upright.  
6. Preheat oven to 400 ^o
7. Generously top peppers with turkey and squash mixture.
8. Place in oven for 20 minutes.
9. Serve immediately.

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Happy Halloween!

Author

Véronique Cousineau; ND, RHN