Ingredients
 1 container Odyssey Cranberry Feta
 4 large Carrots, peeled and chopped
 1 medium Sweet Potato, 1/4" diced
 1 medium Sweet Onion, 1/4" diced
 1 Rutabaga, 1/4" diced
 6 Brussel Sprouts, stems removed and roughly sliced
 Rosemary Sprig
 Turnip, 1/4" diced
 1 Butternut Squash, skin removed and 1/4" diced
 16 oz can Diced Tomatoes
 3 red, orange, or yellow Peppers, cut in half and seeds removed
 Salt and Pepper to taste
Directions
1

Preheat oven to 375 degrees F. Place peppers on baking sheet.

2

Heat frying pan on medium-high heat. Cook carrots for a few minutes, stirring. Add in squash. Cook. Slowly add in sweet potato, turnips, onions, and brussel sprouts. Stir occasionally. Add tomatoes and combine well and add a pinch of salt. Lastly, add ¾ container of cranberry feta and mix together. Let cook for a few minutes.

3

Scoop veggies into peppers, heaping scoops. Top with a little bit of feta. Bake for 15 minutes. Remove from heat and serve.

AuthoradminYields6 ServingsPrep Time25 minsCook Time15 minsTotal Time40 minsCategory,

AuthoradminCategory, DifficultyIntermediate

Recipe courtesy of chef Ryan Boughton.

Ingredients

Ingredients
 1 container Odyssey Cranberry Feta
 4 large Carrots, peeled and chopped
 1 medium Sweet Potato, 1/4" diced
 1 medium Sweet Onion, 1/4" diced
 1 Rutabaga, 1/4" diced
 6 Brussel Sprouts, stems removed and roughly sliced
 Rosemary Sprig
 Turnip, 1/4" diced
 1 Butternut Squash, skin removed and 1/4" diced
 16 oz can Diced Tomatoes
 3 red, orange, or yellow Peppers, cut in half and seeds removed
 Salt and Pepper to taste

Directions

Directions
1

Preheat oven to 375 degrees F. Place peppers on baking sheet.

2

Heat frying pan on medium-high heat. Cook carrots for a few minutes, stirring. Add in squash. Cook. Slowly add in sweet potato, turnips, onions, and brussel sprouts. Stir occasionally. Add tomatoes and combine well and add a pinch of salt. Lastly, add ¾ container of cranberry feta and mix together. Let cook for a few minutes.

3

Scoop veggies into peppers, heaping scoops. Top with a little bit of feta. Bake for 15 minutes. Remove from heat and serve.

Winter Vegetable Stuffed Peppers
Print Friendly, PDF & Email
23October
2019

Follow us