Vegetarian Pelau–Stuffed Peppers

Ingredients

• 4 medium bell pepper halved lengthwise seeded (any color)
• 1 cup pea-mond dressing frozen
• 8 servings pepper black freshly ground
• 1.5 pound butternut squash 
• 3 tablespoons cilantro leaves fresh coarsely chopped
• 3 medium garlic clove finely chopped
• 1 tablespoon kosher salt as needed plus more
• 0.3 cup brown sugar light packed
• 0.3 cup juice of lime freshly squeezed (from 3 medium limes)
• 1 teaspoon lime zest finely grated
• 0.5 teaspoon oregano dried
• 2 cups spring onion thinly sliced ( 12 medium scallions)
• 1 teaspoon thyme leaves dried
• 1 medium tomatoes seeded cut into small dice
• 3 tablespoons tomato paste 
• 1.5 cups coconut milk unsweetened
• 3 tablespoons vegetable oil 
• 0.5 cup rice long-grain white

Equipment

• grill
• dutch oven
• peeler

Directions

1. Prepare the squash: Peel off the skin with a vegetable peeler. Trim the top and bottom.
2. Cut the neck from the bulb of the squash. Halve each piece lengthwise and scrape out the seeds.
3. Cut the squash into 1/2-inch cubes and set aside (You will need about 2 cups. Save any remaining squash for another use.)
4. Place 2 tablespoons of the oil in a Dutch oven or a large, heavy-bottomed pot over medium heat. When it shimmers, add the sugar and stir until incorporated. Cook, stirring occasionally, until the sugar dissolves and the mixture turns dark brown, about 5 minutes.
5. Add the squash, 1 1/2 cups of the scallions, the garlic, and the measured salt; season with pepper; and stir to coat the squash. Cook until the squash has softened, about 4 minutes.
6. Add the tomato, thyme, oregano, and tomato paste and stir to coat the squash.
7. Add the coconut milk and stir to incorporate. Reduce the heat to medium low, cover with a tightfitting lid, and simmer until slightly thickened, about 10 minutes.
8. Add the rice and black-eyed peas, stir to incorporate, cover, and cook, stirring occasionally, until the rice is done and the vegetables are tender, about 20 to 30 minutes.Meanwhile, heat a grill to medium low (about 325°F). Rub the outside of the peppers with remaining 1 tablespoon of vegetable oil and season both inside and out with salt and pepper.
9. Remove the rice mixture from the heat and let it stand covered for about 5 minutes. Stir in the remaining scallions and the cilantro, lime juice, and lime zest.Divide the mixture evenly among the peppers (about 1/2 cup pelau per pepper half). Grill, covered, until the peppers are soft and just starting to char, about 30 minutes.