Description
Ready to elevate your dinner game with a dish that’s as stunning as it is delicious? These Butternut Squash & Quinoa Stuffed Peppers are a vibrant, wholesome meal that delivers on flavor, nutrition, and presentation.
Ingredients
Scale
For the Stuffing:
- 4 large bell peppers (red, yellow, or orange)
- 1 cup cooked quinoa
- 1 1/2 cups diced butternut squash (small cubes)
- 1/2 cup cooked chickpeas (optional for extra protein)
- 1 small red onion, diced
- 2 garlic cloves, minced
- 1/4 cup dried cranberries or raisins
- 1/4 cup chopped fresh parsley
- 1/4 cup crumbled feta cheese (optional)
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 2 tbsp olive oil
- Salt and pepper to taste
For Topping:
- 1/4 cup shredded mozzarella or vegan cheese (optional)
- Fresh parsley for garnish
Instructions
1. Prepare the Peppers
- Preheat your oven to 400°F (200°C).
- Slice the tops off the bell peppers and remove the seeds and membranes. Lightly brush the insides with olive oil and place them in a baking dish. Set aside.
2. Roast the Butternut Squash
- Toss the diced squash with 1 tbsp olive oil, cumin, smoked paprika, salt, and pepper.
- Spread evenly on a baking sheet and roast for 15–20 minutes until tender and slightly caramelized.
3. Make the Stuffing
- Heat the remaining olive oil in a skillet over medium heat. Sauté the onion and garlic until softened, about 3–4 minutes.
- Stir in the cooked quinoa, roasted squash, chickpeas (if using), cranberries, and parsley. Mix well and season with salt and pepper. Remove from heat and fold in feta, if using.
4. Stuff and Bake the Peppers
- Fill each bell pepper with the quinoa-squash mixture, packing it gently.
- Sprinkle the tops with mozzarella or vegan cheese, if desired.
- Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the peppers are tender and the cheese is golden and bubbly.
5. Serve and Enjoy
- Garnish with fresh parsley and serve warm. Pair with a crisp green salad or roasted veggies.