Squash and Quinoa Stuffed Bell Peppers

What you need: Quinoa Butternut squash Fresh sage Red onion Garlic Baby spinach Spices Fresh thyme Tamari Cranberries Feta Bell Peppers

Cook quinoa. Roast the butternut squash with oil, salt, pepper, sage, and thyme at 400F for 30 minutes.

Cook onion and garlic in a large skillet. Add spinach and allow to wilt. Add quinoa, spices, tamari, roasted squash, cranberries, and feta.

Roast bell peppers cut side down in the preheated oven for 15 minutes.

Stuff the bell peppers with the filling and roast for another 7-10 minutes.

Find the full recipe with measurements via the link below!