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Quinoa Stuffed Bell Peppers with Butternut Squash, Cranberries, and sage (vegan, GF) I totally love this recipe! Perfect for fall, comforting, hearty, and filling. |

Quinoa Stuffed Bell Peppers with Squash and Cranberries

  • Author: The Healthful Ideas
  • Prep Time: 10 mins
  • Cook Time: 65 mins
  • Total Time: 1 hour 15 mins
  • Yield: 3-5 1x
  • Category: Main Dish


  • 1 cup quinoa, uncooked
  • 1/2 butternut squash (or whole if it's small, 4 cups when chopped), diced into bite-sized pieces
  • 1/2 tsp coconut oil, melted
  • sea salt and pepper
  • 1 tbsp (+ 1 tbsp more for later) chopped fresh sage leaves

  • 1/2 tsp coconut oil
  • 1 red onion, finely chopped
  • 3 cloves garlic, minced
  • 4 cups tightly packed baby spinach
  • 1/8 tsp nutmeg
  • 1/4 tsp cumin
  • 1/4 tsp allspice
  • 1/8 tsp cloves
  • 1 tsp fresh thyme (or 1/2 tsp dried)
  • 1 tbsp tamari
  • 1 tbsp maple syrup
  • 1 cup cranberries (I used wild cranberries but you can use regular ones)
  • handful crumbled feta cheese (optional)
  • 6-7 bell pepper, cut in half lengthwise, seeds removed


  1. Preheat your oven to 200C (392F).
  2. Put the diced squash on a baking tray lined with baking paper, drizzle with the oil and mix. Season with salt and pepper and add the chopped sage. Mix again to evenly coat.
  3. Roast the squash for 30 minutes or until tender. The cooking time can vary depending on how small you diced the squash.
  4. While that's roasting, cook the quinoa according to package instructions. Set aside.
  5. Heat about 1/2 tsp of coconut oil in a big pan over medium-high heat. When hot add the chopped onion and saute for 4-5 minutes, then add the garlic and saute for 1 more minute until fragrant. Lower the heat and add the spinach. Cook for a couple minutes just to wilt it down.
  6. Turn the heat off and add the quinoa and all the spices including the tamari and maple syrup and mix to coat everything well.
  7. Stir in the cranberries and the feta if using.
  8. If the squash is done, fold it in the quinoa filling.
  9. Roast the bell peppers upside down in the preheated oven for 15 minutes. You can brush them with a little bit of coconut oil before cooking.
  10. Flip them and stuff with the quinoa filling.
  11. Roast the stuffed peppers in the oven for 7-10 minutes. You can turn on the broiler for the last 5 minutes making sure not to burn them.
  12. Serve alone or with a salad, roasted sweet potatoes, or anything else you want to feast on.