2chorizo sausagescaseings removed and then crumbled
1/4tspred pepper flakes
1/3cupdiced yellow onion
2cupsbutternut squash ricemade from noodles from 1/2 butternut squash*
salt to taste
1cupshredded pepper jack cheese
Preheat the oven to broil. Slice the tops off your bell peppers, slice them in half lengthwise and then remove the white parts from the insides. Once it's preheated, place them on a baking tray lightly coated in cooking spray. Broil for 4 minutes and the remove from the oven, but keep the oven on broil.
While the peppers are broiling, place a large skillet over medium-low heat and spray with cooking spray. Add in the chorizo and avocado and cook, tossing frequently for 3-5 minutes. Set aside and add in 1 tbsp olive oil, garlic, red pepper flakes and cook for 30 seconds. Then, add in the onion and cook for about 2 minutes or until onion beings to soften.
Add in the butternut squash rice, salt, cumin and smoked paprika. Stir to combine and cook for 1 minute. Then, add in 1/2 cup chicken broth. Stir to combine and let reduce, stirring occasionally. Once reduced fully, add in 1/4 cup chicken broth and let reduce. Taste the rice and if the rice is still crunchy, add in another 1/4 cup of broth and let reduce. If the rice is done (the consistency is that of rice), add in the chorizo and avocado and stir to combine.
Once the rice mixture is done, stuff the peppers with it, using a spoon. Pat down the tops of the stuffed peppers with the back of the spoon to compress.
Top each pepper with the pepper jack cheese evenly and place in the broiler. Broil for about 3 minutes, checking after 2 minutes to make sure it does not burn. Once the cheese has melted, remove from the oven and serve!
To make butternut squash rice, spiralize a butternut squash and then place the noodles into a food processor and pulse until made into rice-like bits. This will make 2 cups of rice (a 348g piece of butternut squash makes 2 cups).