Hello, I hope you had a great weekend! We got in some hiking and time with friends. I cannot believe how beautiful the weather was! 70 degree in December?! I’ll take it!

To close out the fall season I wanted to share a stuffed pepper recipe with you today! I stuffed them with quinoa, goat cheese, roasted butternut squash and dried cranberries.  I ended up topping them with a goat cheese sauce because I was afraid they might be too dry and it was a great decision! They are relatively easy, healthy and delicious!

(prepare peppers for filling)

(mix quinoa with goat cheese, dried cranberries and roasted butternut squash)

(top peppers with goat cheese sauce)

(bake until peppers are soft and sauce is set)

(enjoy!)

Fall Stuffed Peppers 

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Fall Stuffed Peppers

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• Author: Chocolate Covered Cheetah
• Total Time: 25 minutes
• Yield: 4 1x

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Description

stuffed peppers full of fall flavors and colors

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Ingredients

Scale 1x2x3x

• 4 red bell peppers
• 1/2 butternut squash, cubed
• 2 tbs olive oil
• 1 tsp sea salt
• 1 cup cooked quinoa
• 1/2 cup dried cranberries
• 2 oz goat herbed goat cheese
• *goat cheese sauce

*Goat Cheese Sauce

• 1/2 cup chicken broth
• 1 tbs olive oil
• 2 tbs dry white wine
• 2oz herbed goat cheese
• sea salt
• pepper

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Instructions

Stuffed Peppers

1. 1. Remove tops of peppers and hollow out removing all seeds, set aside
2. 2. Cut butternut squash into 1/2 inch cubes, toss with olive oil and sea salt
3. 3. Bake at 420 degrees for 15-20 mins until just cooked through
4. 4. Mix goat cheese, dried cranberries and butternut squash into cooked quinoa
5. 5. Fill each pepper with quinoa mixture
6. 6. Top each pepper with 1/4 of the goat cheese sauce
7. 7. Bake at 350 degrees 20-25 mins, peppers should be soft but hold their form

Goat Cheese Sauce

1. 1. Over medium heat simmer chicken broth, olive oil and wine until reduced by half
2. 2. Add 2oz goat cheese and continue to simmer until thickened
3. 3. Season with sea salt and pepper

• Prep Time: 25

Nutrition

• Serving Size: 4

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CCC Tip: 

• Put the butternut squash in the microwave wrapped in a damp paper towel for 3-5 minutes to soften slightly, this will make cutting it much easier!