6Brussel Sprouts, stems removed and roughly sliced
Rosemary Sprig
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
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.
6Brussel Sprouts, stems removed and roughly sliced
Rosemary Sprig
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
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.