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Stuffed Autumn Bell Peppers

This dish features bell peppers filled with a roasted vegetable mixture including squash, caramelized onions, and spicy peppers. The peppers are baked until tender and topped with toasted nuts and cheese, resulting in a colorful, flavorful, and seasonal presentation with a mix of soft and slightly crispy textures.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Seasonal
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large bell peppers any color, tops cut off and seeds removed
  • 1 cup butternut squash or pumpkin roasted and chopped
  • 1 large onion caramelized
  • 1 red bell pepper spicy, diced
  • 2 tablespoons olive oil
  • 1/2 cup nuts toasted, such as walnuts or pecans
  • 1/2 cup cheese crumbled or shredded, such as feta or cheese of choice
  • 2 cloves garlic minced
  • Salt and pepper to taste

Equipment

  • Baking sheet
  • Mixing bowls
  • Chef's Knife
  • Cutting Board
  • Oven
  • Sauté pan

Method
 

  1. Preheat your oven to 400°F (200°C). Place chopped butternut squash on a baking sheet, toss with a tablespoon of olive oil, and roast until tender and slightly caramelized, about 20-25 minutes.
  2. While the squash roasts, slice the onion and cook in a skillet with a tablespoon of olive oil over medium heat, stirring occasionally until golden and caramelized, about 15-20 minutes.
  3. Dice the spicy red bell pepper and mince the garlic. Add them to the skillet with the onions and cook for another 3-4 minutes until fragrant and softened.
  4. In a mixing bowl, combine the roasted squash, caramelized onion mixture, diced spicy pepper, and crumbled cheese. Stir gently to incorporate all ingredients evenly.
  5. Cut the tops off the bell peppers and carefully remove the seeds to create a hollow cavity for the filling. Place the peppers upright on a baking sheet.
  6. Spoon the vegetable and cheese mixture into each bell pepper, pressing gently to pack the filling without overflowing.
  7. Sprinkle the toasted nuts over the top of each stuffed pepper for added crunch and flavor.
  8. Bake the stuffed peppers in the oven at 400°F (200°C) for 20-25 minutes, until peppers are tender and the cheese is melted and bubbling.
  9. Remove from the oven and allow to sit for a few minutes. Then, garnish with additional nuts or cheese if desired and serve warm.

Notes

For extra flavor, add a drizzle of balsamic vinegar after baking. Feel free to swap in your favorite nuts or cheese varieties to customize the dish.