Ingredients
Scale
- 1 cup quinoa, uncooked
- 1/2 butternut squash, diced
- 1/2 tsp coconut oil, melted
- Sea salt and pepper to taste
- 1 tbsp chopped fresh sage leaves (plus 1 tbsp more for later)
- 1/2 tsp coconut oil
- 1 red onion, finely chopped
- 3 cloves garlic, minced
- 4 cups baby spinach, tightly packed
- 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
- Handful crumbled feta cheese (optional)
- 6-7 bell peppers, cut in half lengthwise, seeds removed
Instructions
- Preheat the oven to 200C (392F).
- On a baking tray lined with baking paper, drizzle diced squash with coconut oil and season with salt, pepper, and sage. Roast for 30 minutes.
- Cook quinoa according to package instructions.
- In a pan, heat coconut oil, sauté onion for 4-5 minutes, then add garlic and sauté for 1 minute. Add spinach until wilted, then remove from heat.
- Mix in cooked quinoa, spices, tamari, maple syrup, cranberries, and feta if using.
- Once squash is ready, fold it into the quinoa mixture.
- Roast bell peppers upside down in the oven for 15 minutes.
- Flip and stuff with the quinoa filling.
- Roast for an additional 7-10 minutes, optionally broiling for 5 minutes.
- Serve with salad or roasted sweet potatoes.
Notes
For better texture, make sure the diced squash is cut uniformly and monitor the herbs closely during cooking for optimal aroma.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 380
- Sugar: 10g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 20mg