Those Who Harvest
Those Who Harvest
Those Who Harvest

Recipes from

Tomato and Sweet Pepper Stuffed Butternut


1 butternut
150g cocktail tomatoes
150g sweet lunchbox peppers
150g feta or vegan substitute
1 onion
2 garlic cloves
½ cup sunflower seeds
3 Tbsp olive oil
½ lemon


Preheat oven to 200°C.

Cut Butternut lengthways in half. Scrape out seeds with a spoon. Place on an oven tray, and drizzle with olive oil, seasoning with salt and pepper. Bake in oven for 30 minutes or until butternut is tender.

Stuffing: Roughly chop onions, sweet lunchbox peppers and cocktail tomatoes. In a pan heat olive oil on medium high. Add onions and crush garlic once onions have gone slightly translucent.  Add peppers, tomatoes, tyme, 1 tsp salt and pepper and cook further for 10 – 15 minutes. Remove from heat. Add cubes of feta, sunflower seeds and squeeze the juice of ½  a lemon, then gently mix. Add salt and pepper to taste. 

Add stuffing to the hollow of the butternut. Bake in oven for a 10 – 15 minutes at 220°C.

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