Quinoa Stuffed Bell Peppers with Squash and Cranberries
- Total Time1 hour 15 mins
- Yield3-5 1x
Ingredients
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- 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
Instructions
- Preheat your oven to 200C (392F).
- 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.
- Roast the squash for 30 minutes or until tender. The cooking time can vary depending on how small you diced the squash.
- While that's roasting, cook the quinoa according to package instructions. Set aside.
- 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.
- Turn the heat off and add the quinoa and all the spices including the tamari and maple syrup and mix to coat everything well.
- Stir in the cranberries and the feta if using.
- If the squash is done, fold it in the quinoa filling.
- 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.
- Flip them and stuff with the quinoa filling.
- 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.
- Serve alone or with a salad, roasted sweet potatoes, or anything else you want to feast on.
- Prep Time: 10 mins
- Cook Time: 65 mins
- Category: Main Dish