Stuffed Bell Peppers with Roasted Fall Vegetables
This dish involves hollowing out bell peppers and filling them with a mixture of caramelized squash, roasted root vegetables, and fragrant herbs, then baking until tender. The final presentation features colorful peppers topped with a golden, hearty stuffing that maintains a soft texture with slightly crispy edges.
Equipment
- Baking sheet
- Sharp knife
- Cutting board
- Mixing bowl
- Saute pan
- Spoon
Ingredients
- 4 large bell peppers preferably red or yellow
- 1 cup squash (butternut or acorn) diced
- 1 cup mixed root vegetables (carrots, parsnips) diced
- 2 teaspoons olive oil for roasting
- 1 teaspoon fresh sage chopped
- 1 teaspoon fresh thyme chopped
- 1/2 cup cooked grains (quinoa or rice)
- to taste salt and pepper
- 1 tablespoon balsamic vinegar optional, for flavor adjustment
- 1 cup shredded cheese (optional) e.g., cheddar or mozzarella
Instructions
- Preheat your oven to 400°F (200°C). Slice the tops off the bell peppers and remove the seeds and membranes. Arrange the peppers cut side up on a baking sheet.
- Toss the squash and root vegetables with olive oil, salt, and pepper. Spread them on a separate baking sheet and roast for about 25 minutes until tender and lightly caramelized.
- While the vegetables roast, heat a teaspoon of olive oil in a skillet over medium heat. Add the sage and thyme and cook for about 30 seconds. Stir in the cooked grains, season with salt and pepper, and add the balsamic vinegar if using.
- Once the roasted vegetables have cooled slightly, chop them into smaller pieces and fold them into the grain mixture until evenly combined.
- Spoon the filling into the prepared bell peppers, pressing gently to pack the mixture. Top with shredded cheese if desired.
- Bake for 20 to 25 minutes, or until the peppers are tender and the cheese is melted and lightly golden.
- Remove from the oven, let cool for a few minutes, and serve warm with a garnish of fresh herbs if desired.
Notes
You can customize the filling with leftover vegetables or add breadcrumbs for extra crunch. For a vegetarian option, skip the cheese or replace it with plant-based alternatives.