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 carefully scoop out the seeds and membranes, creating hollow shells. Arrange the peppers cut side up on a baking sheet.
- Toss the diced squash and root vegetables with olive oil, salt, and pepper. Spread them out on a separate baking sheet and roast until tender and caramelized around the edges, about 25 minutes. Let them cool slightly.
- While the vegetables roast, heat a teaspoon of olive oil in a skillet over medium heat. Add the chopped sage and thyme, cooking until fragrant—about 30 seconds. Stir in the cooked grains, and season with salt and pepper. If desired, splash with balsamic vinegar for extra flavor, then remove from heat.
- Once the roasted vegetables have cooled enough to handle, chop them into smaller pieces and fold them into the grain mixture. Mix well to combine all the flavors and textures.
- Spoon the filling into each hollow bell pepper, pressing gently to pack the mixture inside. Top with shredded cheese if using, to add a cheesy crust.
- Bake the stuffed peppers in the preheated oven for 20-25 minutes, until the peppers are soft and the cheese is melted and bubbly. The edges of the filling should be golden brown.
- Remove from oven and let cool slightly. Serve the peppers warm, garnished with fresh herbs if desired, for a colorful and hearty autumn-inspired dish.
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.