Winter Vegetable Stuffed Peppers

Filling and healthy! Not to mention eating all the colors! Yields: 6 servings

Yields: 6 servings
Prep Time: 25 minutes
Cook Time: 15 minutes
Difficulty Level: Intermediate


  • 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


  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.
  3. 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.
  4. 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.