Beef and Squash Stuffed Peppers

• 1 cup Uncooked Rice
• 1 can (14 Oz. Can) Coconut Milk
• 1/2 cups Water
• 1 teaspoon Salt
• 1 bunch Fresh Cilantro
• 1/2 pounds Ground Beef
• 2 whole Small Striped Or Yellow Squash (cubed Small)
• 1/2 whole Yellow Onion, Chopped Small
• 2 cloves Garlic, Minced
• 4 whole Green Bell Peppers
• 1/2 bags (6 Oz. Bag) Fresh Spinach
• 2 teaspoons Ground Cinnamon
• 1 teaspoon Ground Nutmeg
• 1 dash Salt And Pepper, to taste
• 1 cup (or Less) Grated Parmesan Cheese

1. 1.
2. Preheat oven to 350F.
3. 2.
4. Rinse the rice until the water runs clear.
5. Place the rice, coconut milk, water, and 1 teaspoon salt in a pot and bring to a boil uncovered over medium heat.
6. Once boiling, reduce to medium-low heat.
7. Place 1/2 bunch of cilantro on top.
8. Cover tightly and let simmer for 15-18 minutes.
9. Try not to uncover while rice is cooking.
10. DO NOT STIR.
11. If you fear you are over-cooking it and the rice will be gummy, remove from heat.
12. Remove the lid and place a kitchen towel over the top to soak up some of the steam.
13. 3.
14. While the rice is cooking, in a deep pan, brown ground beef in oil over medium-high, working with a wooden spoon to break it down into very small bits.
15. When the beef is about halfway done, reduce the heat to medium, add chopped onions, garlic, and squash.
16. Season with cinnamon, nutmeg, salt and pepper.
17. After about 30 seconds, add the spinach to the top of the pan.
18. Reduce heat again to medium-low and cover to let the spinach steam and reduce.
19. Once reduced, drain the liquid from the pan, remove all ingredients to a bowl, and set aside.
20. 4.
21. Add a very thin layer of water and a dash of salt to the pan and set back on medium heat.
22. Cut the tops off the bell peppers while you bring the water to a simmer.
23. Set peppers right-side-up in the pan and cover with a lid.
24. Let steam for 2-5 minutes until softened, but not mushy.
25. Remove the peppers from the pan.
26. 5.
27. When the rice is done, remove cilantro, fluff with a fork, and combine with the beef mixture in the bowl.
28. Season the inside of the peppers with a bit of salt and pepper, then stuff with the beef and rice mixture.
29. (If desired, chop some of the remaining fresh cilantro and stir that into the rice/beef mix before stuffing the peppers.)
30. Dust the tops of the stuffed peppers with parmesan cheese.
31. Place in a baking dish and bake for 5-10 minutes until warmed through and the cheese is melty.

rice, coconut milk, water, salt, fresh cilantro, ground beef, yellow onion, garlic, green bell peppers, fresh spinach, ground cinnamon, ground nutmeg, salt, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/beef-and-squash-stuffed-peppers/ (may not work)