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Winter Vegetable Stuffed Peppers

Yields6 ServingsPrep Time25 minsCook Time15 minsTotal Time40 mins

Yields: 6 servings

 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

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.

Nutrition Facts

Servings 6