• 0
  • 0


  • A minimum order of $45 is needed for delivery.

About the Dish

  • Carolina Gold Rice

    Carolina Gold Rice

  • Butter


  • PeachDish Salt

    PeachDish Salt

  • Sweet Peppers

    Sweet Peppers

  • Sweet Onion

    Sweet Onion

  • Pecans


  • Sherry Vinegar

    Sherry Vinegar

  • Basil



Please read the entire recipe before beginning.
In a small saucepan with a lid, combine rice, water, 2 pats of butter, and 1/2 teaspoon PeachDish salt. Place uncovered over high heat. When water comes to a lively simmer, reduce heat to low, cover, and cook 15-20 minutes, or until water is absorbed.
While rice cooks, prepare your mise en place: Halve squashes lengthwise. Using a small spoon, scoop out the seeds and some of the flesh down the center, leaving a squash “boat” approximately 1/4 inch thick. Roughly chop scooped-out squash and seeds. Remove stem and seeds from banana peppers; cut flesh into 1/4-inch dice. Peel and halve onion; cut into 1/4-inch dice. Roughly chop the pecans.
Season inside of squash halves with a total 1/2 teaspoon PeachDish salt. Heat a large sauté pan over medium heat, and add 2 tablespoons cooking oil. Place squash halves in pan cut-side down. Cook on first side without turning about 5 minutes, or until lightly browned. Flip the squash halves, and cook for 2-3 minutes more. Transfer squash to a baking pan.
Add remaining 1 tablespoon cooking oil to the sauté pan; add chopped squash, peppers and onions. Season with remaining 1/2 teaspoon PeachDish salt. Cook, stirring occasionally, 6-7 minutes more.
In a small bowl combine cheddar, pecans and cooked veggies. Fill the squash halves with cheese and veggie mixture. Top with remaining 4 pats butter.
Broil stuffed squash 1-3 minutes, or until browned on top.
Divide rice and squash between 2 plates, and drizzle with olive oil and vinegar. Tear basil leaves, and sprinkle over the plate. Enjoy!