Autumn Harvest Dinner Trio Recipe

About this recipe

A comforting dinner featuring a creamy butternut squash soup, a vibrant fall salad, and hearty stuffed peppers. Perfect for a cozy evening meal.

Ingredients

• - Filippo Berio Garlic Flavoured Olive Oil
• - Oxo Chicken Stock Cubes
• 100G Ginni'S Raw Pecans 100g
• 400G Mlekovita Sour Cream 18%
• - Nearly Naked Veg Basil 100g
• 1 Kg Dried Cranberries, 1Kg
• - Thomas Ridley Fresh British Beef Mince
• 400 G Natco Red Kidney Beans 400 G
• - Biona Organic Whole Cherry Tomatoes
• 1 Block Greek Feta Cheese 900g
• 1 Kg Red Onion 1kg
• - Cathedral City Mature Cheddar Cheese
• - Red Sweet Potato
• 50G Nicolas Alziari Herbes De Provence, 50G
• 220 Ml The Coconut Collab Plant-Based Double Cream
• 125G Florette Mixed Salad
• 1kg 1kg Green Pepper
• - Schwartz Garlic Powder 480g
• 1 L Eat Wholesome Organic Raw Apple Cider Vinegar With Mother

Instructions

1. 1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 4 cups of diced red sweet potato and sauté for 5 minutes. Season with 1/2 teaspoon garlic powder and 1/2 teaspoon herbes de Provence.
2. 2. Add 1 cup plant-based double cream to the pot. Simmer for 10 minutes until the sweet potato is tender.
3. 3. Transfer the mixture to a blender along with 2 cups chicken stock and 1/2 cup pecans. Blend until smooth.
4. 4. Return the blended soup to the pot and heat over medium-low until warmed through. Serve in bowls, garnished with 1 tablespoon sour cream, a few fresh basil leaves, and 2 pecans per bowl.
5. 5. In a large salad bowl, combine 1/2 cup dried cranberries, 2 cups pecans, and 2 cups Florette mixed salad. Drizzle with 2 tablespoons apple cider vinegar and toss to combine.
6. 6. Preheat the oven to 375°F (190°C). Cut the tops off 5 green peppers and remove the cores. Chop the cores and set aside.
7. 7. Heat 2 tablespoons olive oil in a skillet over medium heat. Add 8 ounces ground beef and cook until browned. Season with 1/2 teaspoon garlic powder.
8. 8. Stir in 1 cup kidney beans, 1 cup halved cherry tomatoes, and the chopped green pepper cores. Cook for 5 minutes until softened.
9. 9. Stuff the green peppers with the beef mixture. Sprinkle 1/2 cup crumbled feta cheese and 1/2 cup diced red onion evenly over the stuffed peppers. Top each pepper with shredded cheddar cheese.
10. 10. Place the stuffed peppers on a baking sheet and bake for 15 minutes, or until the peppers are tender and the cheese is melted and bubbly.