I was reading up on fun facts about red peppers and learned so many cool things. Like, did you know that green peppers are just unripe red peppers?! Crazy! No wonder I find them to be bitter tasting – especially when cooked.
What else? Turns out these beauties have over 200% of our daily intake of vitamin C, and contain vitamin B6 and folate; but I think the best part is that red peppers also help to increase our metabolism without increasing our heart rate and blood pressure like hot peppers would.
Colored peppers are my favorites to stuff. And the great thing about stuffing peppers, is that combination possibilities are endless. You can pretty much stuff anything your heart desires: meats, vegetables, cheeses, etc. And when they’re baked, they’re even sweeter tasting and melt-in-your-mouth soft. Check out this recipe I made using red peppers as well! Yum.
These Butternut Cranberry Quinoa Stuffed Peppers are just the thing to make tonight! The flavor combination is so unexpected yet welcomed – and it’s the perfect dish to make during this festive season. I mean – look at how pretty the presentation looks. So bright and cheery :)
We could all use a break from meats and heavy meals around dinner time. So make this recipe and enjoy all of the different flavors these Butternut Cranberry Quinoa Stuffed Peppers have to offer.
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- For the Peppers:
- 6 red peppers, halved
- 3 garlic cloves, minced
- 2 tbsp extra virgin olive oil
- sea salt to taste
- For the Stuffing:
- 2 tbsp olive oil, or other cooking oil
- 1 onion, finely diced
- 3 c butternut squash, small cubes
- 1 c fresh or frozen cranberries
- ¼ c maple syrup
- Salt to taste
- 2 c cooked quinoa
- Fresh parsley and pomegranate seeds for garnish (optional)
- Preheat oven to 450F
- Place halved peppers on a baking sheet and prepare - spread minced garlic and olive oil all over the inside of the peppers. Sprinkle with salt.
- Place peppers in the preheated oven and bake for approximately 20 minutes (check at 15). You want slightly charred wilted peppers. Remove once finished and set aside.
- While the peppers are baking, prepare the stuffing: heat skillet/pot on medium-high, add oil and onions and cook for a couple of minutes, occasionally stirring.
- Next, add butternut squash, cranberries, and maple syrup. Season with salt (to taste). Stir occasionally for approximately 7-10 minutes.
- Then, reduce heat to medium, cover skillet/pot with lid, and cook for another 10 minutes.
- Finally, stir quinoa into butternut squash mix. Adjust salt to taste.
- To assemble: Stuff peppers with butternut squash stuffing, dividing evenly. Garnish with fresh parsley and pomegranate seeds, if desired, and serve.