Stuffed Fall Bell Peppers
This dish features vibrant bell peppers filled with a mixture of roasted squash, sweet potatoes, and grains, then baked until tender and slightly caramelized. The peppers are hollowed out, stuffed with the hearty vegetable filling, and roasted to achieve a roasted, golden exterior with a soft, flavorful interior.
Equipment
- Baking sheet
- Kitchen knife
- Cutting board
- Mixing bowl
- Foil or baking dish
Ingredients
- 4 large bell peppers preferably colorful varieties
- 2 cups kabocha squash or butternut squash peeled and cubed
- 2 sweet potatoes sweet potatoes peeled and cubed
- 1 cup cooked grains (quinoa or rice) cooled
- 2 tablespoons olive oil divided
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- to taste salt and pepper
- optional grated cheese for topping
Instructions
- Preheat your oven to 400°F (200°C). Slice the tops off the bell peppers and scoop out the seeds, creating a hollow cavity. Place the peppers upright in a baking dish.
- Toss the cubed squash and sweet potatoes with one tablespoon of olive oil, cinnamon, nutmeg, salt, and pepper. Spread them on a baking sheet and roast in the oven for about 20-25 minutes until tender and caramelized around the edges.
- While the vegetables are roasting, lightly brush the inside of each hollowed pepper with the remaining olive oil. This helps the peppers become tender and flavorful during baking.
- Once the roasted vegetables are ready and cool slightly, mash or chop them into smaller pieces. Mix the roasted squash, sweet potatoes, and cooked grains in a bowl to combine the filling thoroughly.
- Fill each prepared bell pepper with the vegetable and grain mixture, packing it gently but firmly so it stays in place during baking.
- Cover the baking dish with foil and bake for about 20 minutes until the peppers are tender and slightly blistered on top. If using cheese, sprinkle it over the peppers in the last 5 minutes and bake uncovered until melted and bubbly.
- Remove from the oven and let the peppers rest for a few minutes. They will be hot but the filling should be soft, flavorful, and slightly caramelized around the edges.
Notes
Feel free to season the filling with herbs like sage or thyme for extra fall flavors. For a vegan option, skip the cheese or substitute with a dairy-free version.