Yields: 6 servings
Prep Time: 25 minutes
Cook Time: 15 minutes
Difficulty Level: Intermediate
Ingredients:
- 4 large Carrots, peeled and chopped
- 1 medium Sweet Potato, 1/4″ diced
- 1 container Odyssey® Cranberry Feta
- 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
- 1, 15 oz. can Diced Tomatoes
- 3 red, orange, or yellow Peppers, cut in half, seeds removed
- Salt and Pepper to taste
Directions:
- 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. Add a pinch of salt. Lastly, add 3/4 container of cranberry feta and mix all together. Let cook for a few minutes.
- Scoop veggies into peppers, heaping scoops. Top with remaining cranberry feta. Bake for 15 minutes. Remove from heat and serve.
Recipe courtesy of chef Ryan Boughton.
For more recipes visit https://www.buholzerbrothers.com/recipes/