Ingredients
2 cups butternut squash, cut into 1/2-inch cubes
extra virgin olive oil, for drizzling
kosher salt and freshly ground black pepper
3/4 cup quinoa
1 (14.5oz) can diced tomatoes, drained (reserving 1/4 cup juice)
1 zucchini, cut into 1/2-inch cubes (about 1 1/2 cups)
1/4 cup chopped fresh basil leaves, plus more for garnish
1/4 cup crumbled feta, plus more for sprinkling
1 garlic clove, minced
4 large red bell peppers
Directions
Preheat the oven to 400 degrees F.Arrange the squash on a baking sheet. Drizzle with oil and season with salt and pepper. Toss to coat. Bake for 20 to 25 minutes until slightly tender, but still firm. The squash will finish baking in the peppers. While the squash is roasting make the quinoa.In a small saucepan, bring 1 1/4 cups water to a boil over high heat. Add the quinoa, give it a quick stir, and cover with a tight fitted lid. Simmer for 15 minutes over low heat. Turn off the heat and allow the quinoa to steam covered for 5 minutes. Remove the lid and fluff with a fork. All of the water should have absorbed.In a medium bowl, add the tomatoes and reserved 1/4 cup juice, zucchini, basil, feta, and garlic. Season with salt and pepper. Stir to combine. Add the cooked quinoa and butternut squash. Gently stir to combine. Set aside.Fill a baking dish with enough water to cover the bottom. The water will help steam the peppers when baking. Cut the tops off the peppers. Remove the ribs and seeds with a paring knife. If the peppers don’t stand up on their own, barely trim the bottoms so they sit flat in the baking dish. Spoon the quinoa mixture into the peppers. Arrange the peppers in the baking dish. Cover the dish with aluminum foil and bake for 40 minutes. Remove the foil. Sprinkle the peppers with feta and continue baking for 10 minutes until cheese is slightly melted. Garnish with basil and more feta if so desired. Season with salt and pepper to taste and serve.