Description
stuffed peppers full of fall flavors and colors
Ingredients
Scale
- 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
Instructions
Stuffed Peppers
- 1. Remove tops of peppers and hollow out removing all seeds, set aside
- 2. Cut butternut squash into 1/2 inch cubes, toss with olive oil and sea salt
- 3. Bake at 420 degrees for 15-20 mins until just cooked through
- 4. Mix goat cheese, dried cranberries and butternut squash into cooked quinoa
- 5. Fill each pepper with quinoa mixture
- 6. Top each pepper with 1/4 of the goat cheese sauce
- 7. Bake at 350 degrees 20-25 mins, peppers should be soft but hold their form
Goat Cheese Sauce
- 1. Over medium heat simmer chicken broth, olive oil and wine until reduced by half
- 2. Add 2oz goat cheese and continue to simmer until thickened
- 3. Season with sea salt and pepper
- Prep Time: 25
Nutrition
- Serving Size: 4