Yields6 ServingsPrep Time25 minsCook Time15 minsTotal Time40 mins
Yields: 6 servings
1container Odyssey Cranberry Feta
4large Carrots, peeled and chopped
1medium Sweet Potato, 1/4" diced
1medium Sweet Onion, 1/4" diced
1Rutabaga, 1/4" diced
6Brussel Sprouts, stems removed and roughly sliced
Turnip, 1/4" diced
1Butternut Squash, skin removed and 1/4" diced
16ozcan Diced Tomatoes
3red, orange, or yellow Peppers, cut in half and seeds removed
Salt and Pepper to taste
Preheat oven to 375 degrees F. Place peppers on baking sheet.
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.
Scoop veggies into peppers, heaping scoops. Top with a little bit of feta. Bake for 15 minutes. Remove from heat and serve.