Butternut Stuffed with Guavas and Feta




3 butternuts
30 ml olive oil
1 onion, chopped
1 green pepper, chopped
1 clove garlic, crushed
A few sprigs of thyme
1 x 410 g can guava halves, chopped
1 wheel feta cheese, crumbled
375 ml cooked brown rice

Pour oil over the butternuts and wrap in foil.  Bake in a preheated oven at 180°C for 45 minutes or until soft. 

Halve and scoop out the pips and some of the flesh. 

Heat the oil and fry the onion, green pepper and garlic until soft.  Add the thyme, guavas, feta and rice and mix well. 

Fill prepared butternuts with the rice filling and place under a preheated grill for 5 minutes or until cheese starts to brown. 

Garnish with fresh sprigs of thyme.