Butternut Cranberry Stuffed Peppers
An allergen free meal that's both easy to make, requires less than 30 minutes to cook, and tastes absolutely delicious. These pretty red peppers are stuffed with wholesome goodness: quinoa, butternut squash, and tart cranberries.
Servings 6
Ingredients
- For the Peppers:
- 6 red peppers halved
- 3 garlic cloves minced
- 2 tbsp extra virgin olive oil
- sea salt to taste
- .
- For the Stuffing:
- 2 tbsp olive oil or other cooking oil
- 1 onion finely diced
- 3 c butternut squash small cubes
- 1 c fresh or frozen cranberries
- 1/4 c maple syrup
- Salt to taste
- 2 c cooked quinoa
- .
- Fresh parsley and pomegranate seeds for garnish optional
Instructions
- Preheat oven to 450F
- Place halved peppers on a baking sheet and prepare - spread minced garlic and olive oil all over the inside of the peppers. Sprinkle with salt.
- Place peppers in the preheated oven and bake for approximately 20 minutes (check at 15). You want slightly charred wilted peppers. Remove once finished and set aside.
- While the peppers are baking, prepare the stuffing: heat skillet/pot on medium-high, add oil and onions and cook for a couple of minutes, occasionally stirring.
- Next, add butternut squash, cranberries, and maple syrup. Season with salt (to taste). Stir occasionally for approximately 7-10 minutes.
- Then, reduce heat to medium, cover skillet/pot with lid, and cook for another 10 minutes.
- Finally, stir quinoa into butternut squash mix. Adjust salt to taste.
- To assemble: Stuff peppers with butternut squash stuffing, dividing evenly. Garnish with fresh parsley and pomegranate seeds, if desired, and serve.
Notes
Prep time takes into account assembly time too.