A little sweet, a little nutty, and a lot delicious!
Prepare the peppers – wash, cut the tops off, and remove the core, seeds and ribs. Remove and discard the stems, dice the tops small and set aside to add to the stuffing. Bring a large pot of water to a boil, add the Peppers and cook approximately 3 to 5 minutes until tender. Drain and place in a buttered baking pan/casserole dish.
Preheat oven to 350 degrees F.
In a large sauté pan, heat the olive oil and add the shallot, garlic, diced pepper tops and butternut squash. Sauté for approximately 8 minutes or until the squash is tender. Stir in the chopped spinach, season with salt and pepper and stir until spinach is wilted. Remove from heat and mix in the wild rice and nutritional yeast or Parmesan. Taste for seasoning and adjust as necessary.
Fill the peppers with the stuffing, drizzle with a little olive oil, and bake in the oven for 35 to 40 minutes.