Shishito Pepper Rice Stuffed Squash

I was beyond excited to see a box of Shishito peppers in my CSA box this week! I got so many fresh goodies, but these peppers are so trendy right now…so of course I have been wanting to try them. I’ve heard they are particularly fun because they are mostly mild, but every once in a while a super-spicy pepper sneaks in! I decided this called for a new recipe; I looked up a few recipes and found that the peppers pair well with garlic and ginger. I had a few delicata squash lying around from my Trader Joe’s expedition, so soon a seasonal idea was brewing…

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I have seen great results from recipes that blister the peppers on high heat, and luckily my trusty air fryer heated those peppers up in about 8 minutes!

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Look at how toasty and charred they got?! My favorite. I had to eat a few right then and there–these peppers have a great mild flavor with notes of citrus–I definitely see what the fuss is all about.

I use the ultimate squash life hack–always pre-cook in the microwave! I swear this trick has saved me hours of agonizing while attempting to chop a raw squash, plus it is faster and uses less energy. So I microwaved my delicata squash (whole) for about 4 minutes, before de-seeding it and stuffing it with my rice mixture.

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Look how preeetttyyy

The last step involved one final cook through to make sure the squash was fully tender, which also let the flavors in the rice mixture come together even more and crisp up on top.

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Yum, I’d say it turned out pretty well! I’ll let you know how it heats up as leftovers at work.

 

 Ingredients:
1 bag miracle rice
1 tbsp liquid aminos
1 tbsp pickled ginger
1 delicata squash
1/2 tsp minced garlic
1 tsp coconut oil
6-8 blistered shishito peppers

Directions:

Roast shishito peppers at 425 or air fry them until crispy (about 8 minutes).

Place whole delicata squash in microwave for 4 minutes.

Prepare Miracle rice according to directions on the bag. Combine prepared rice with coconut oil, liquid aminos, garlic, pickled ginger, and chopped roasted peppers.

After cutting open the delicata squash lengthwise (be careful of the steam escaping), de-seed the squash and stuff it with the rice mixture. I was able to generously fill both halves of my delicata squash.

Place the stuffed delicata squash back in the over (or air fryer) for approximately 10 minutes at 400 degrees or until the top looks crisped and browned. Enjoy!

Use code HANNAHOCTOBER for a discount when you order from miracle noodle 🙂

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Have you tried Shishito peppers? Do you stay on top of the foodie trends?

Hannah

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