Quinoa Stuffed Bell Peppers with Squash and Cranberries
Try this Quinoa Stuffed Bell Peppers with Squash and Cranberries recipe.
Try this Quinoa Stuffed Bell Peppers with Squash and Cranberries recipe.
- 1 tbsp maple syrup
- 3 cloves garlic minced
- 1 red onion finely chopped
- 1/4 tsp allspice
- 1/4 tsp cumin
- 1 cup quinoa uncooked
- sea salt and pepper
- 1/8 tsp nutmeg
- 1/2 tsp coconut oil
- 1 tbsp tamari
- 1/8 tsp cloves
- 1/2 butternut squash (or whole if it's small 4 cups when chopped), diced into bite-sized pieces
- 1/2 tsp coconut oil melted
- 1 tbsp (+ 1 tbsp more for later) chopped fresh sage leave
- 4 cups tightly packed baby spinach
- 1 tsp fresh thyme (or 1/2 tsp dried)
- 1 cup cranberries (i used wild cranberries but you can u
- handful crumbled feta cheese (optional)
- 6-7 bell pepper cut in half lengthwise seeds removed
- Carbohydrate 2.58836072964918 g
- Cholesterol 0 mg
- Fat 1.60505183721341 g
- Fiber 0.170268747766813 g
- Protein 0.713154375 g
- Saturated Fat 1.34124671262612 g
- Serving Size 1 1 -5 (11g)
- Sodium 313.355010416731 mg
- Sugar 2.41809198188237 g
- Trans Fat 0.110483024124673 g
- Calories 26 calories
Step-by-step
- Preheat your oven to 200C (392F).
- Put the diced squash on a baking tray lined with baking paper, drizzle with the oil and mix. Season with salt and pepper and add the chopped sage. Mix again to evenly coat.
- Roast the squash for 30 minutes or until tender. The cooking time can vary depending on how small you diced the squash.
- While that's roasting, cook the quinoa according to package instructions. Set aside.
- Heat about ½ tsp of coconut oil in a big pan over medium-high heat. When hot add the chopped onion and saute for 4-5 minutes, then add the garlic and saute for 1 more minute until fragrant.
- Lower the heat and add the spinach. Cook for a couple minutes just to wilt it down.
- Turn the heat off and add the quinoa and all the spices including the tamari and maple syrup and mix to coat everything well.
- Stir in the cranberries and the feta if using.
- If the squash is done, fold it in the quinoa filling.
- Roast the bell peppers upside down in the preheated oven for 15 minutes. You can brush them with a little bit of coconut oil before cooking.
- Flip them and stuff with the quinoa filling.
- Roast the stuffed peppers in the oven for 7-10 minutes. You can turn on the broiler for the last 5 minutes making sure not to burn them.
- Serve alone or with a salad, roasted sweet potatoes, or anything else you want to feast on.
A Busy Mom's Delight: Quinoa Stuffed Bell Peppers
As a working mom, time is my most precious commodity. Dinner needs to be healthy, delicious, and, most importantly, quick! That's why I've fallen head over heels for this Quinoa Stuffed Bell Peppers recipe. It's a vibrant, flavorful dish that's surprisingly easy to prepare, even on a weeknight when I'm juggling work deadlines, school pick-ups, and homework help. The best part? It's packed with wholesome ingredients that make me feel good about feeding my family.
The beauty of this recipe lies in its versatility. I often adjust it based on what's in season or what my family is craving. Sometimes I swap out the butternut squash for sweet potato or zucchini, depending on what I find at the farmer's market. The cranberries add a lovely tartness that perfectly balances the sweetness of the squash and the savory quinoa. And the feta cheese? Oh, the feta cheese! It's a wonderful addition that provides a salty, creamy counterpoint to all the other flavors. However, it's entirely optional, making this recipe easily adaptable to different dietary needs and preferences.
Preparation is a breeze. While the squash roasts, I can easily whip up the quinoa and the flavorful filling. The entire process takes about an hour, from start to finish, which is a huge win in my book. It’s so satisfying to see the colorful peppers, stuffed with a hearty, nutritious filling, emerge from the oven, ready to be devoured. The aroma alone is enough to make my family rush to the dinner table, eager to dig in.
This dish is not only practical for busy weeknights but also perfect for meal prepping. I often double the recipe and store the leftover stuffed peppers in the fridge for quick lunches or dinners throughout the week. They reheat beautifully and maintain their delicious flavor, making them a true time-saver. This recipe has become a staple in my family's meal rotation, and I wholeheartedly recommend it to any busy mom or anyone looking for a healthy, flavorful, and convenient dinner option.
Beyond the Weeknight: This recipe is also incredibly adaptable for entertaining. The beautiful colors of the peppers and the inviting aroma make it a perfect dish to serve at gatherings. You can easily scale up the recipe to feed a larger crowd, and it’s always a hit with guests of all ages. The leftovers are also a great addition to a lunch box for the following day.
Tips and Tricks for Success:
- Roasting the Squash: Don't be afraid to experiment with different types of squash. Butternut squash is a classic choice, but you can also use acorn squash, kabocha squash, or even spaghetti squash.
- Quinoa Magic: Make sure to rinse the quinoa before cooking to remove any bitter-tasting saponins. Following the package instructions ensures perfectly cooked quinoa every time.
- Spice it Up: Feel free to adjust the spices to your liking. If you like a spicier dish, add a pinch of cayenne pepper or some red pepper flakes to the filling.
- Herb Variations: Experiment with different herbs and spices. Fresh rosemary, oregano, or parsley would be delicious additions to the filling.
- Make it a Meal: Serve the stuffed peppers with a side salad, some roasted vegetables, or a simple grain like couscous or brown rice for a complete and satisfying meal.
This Quinoa Stuffed Bell Peppers recipe is more than just a dinner; it's a testament to the power of simple, wholesome ingredients and a little bit of creativity in the kitchen. It's a recipe that nourishes both body and soul, making it a perfect addition to any busy weeknight or special occasion.
