Roasted Fall Vegetable Stuffed Bell Peppers
This dish features colorful bell peppers filled with a savory mixture of roasted autumn vegetables, grains, and herbs. The peppers are baked until tender and stuffed with a flavorful, textured filling that showcases caramelized and smoky flavors, resulting in a vibrant and hearty presentation.
Equipment
- Baking sheet
- Oven
- Mixing bowls
- Knife
- Cutting Board
- Small skillet
Ingredients
- 4 large bell peppers preferably red, yellow, or orange
- 1 cup butternut squash small dice
- 1 cup Brussels sprouts halved or quartered if large
- 2 tablespoons olive oil divided
- 1 cup cooked rice or quinoa for added texture
- 1 small red onion finely chopped
- 2 cloves garlic minced
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- ½ cup shredded cheese cheddar or Monterey Jack
- Fresh herbs to taste for garnish optional
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Cut the butternut squash into small dice and halve or quarter the Brussels sprouts. Toss both with one tablespoon of olive oil, salt, and pepper, then spread on the baking sheet.
- Roast the vegetables in the oven for about 25-30 minutes, until the edges are caramelized and the vegetables are tender. You should smell a roasted aroma and see a golden-brown color forming.
- While the vegetables roast, heat the remaining tablespoon of olive oil in a small skillet over medium heat. Add the finely chopped red onion and cook for 2-3 minutes until soft and fragrant.
- Add the minced garlic and smoked paprika to the skillet; cook for another minute until the garlic is aromatic.
- In a large mixing bowl, combine the roasted vegetables, sautéed onion mixture, cooked rice, and shredded cheese. Mix well, tasting and seasoning with additional salt and pepper as needed.
- Carefully cut the tops off each bell pepper and remove the seeds and membranes. Place the prepared peppers upright in a baking dish.
- Stuff each pepper with the vegetable and rice mixture, pressing gently to fill completely and mounding slightly on top.
- Bake the stuffed peppers for 20-25 minutes, until the peppers are tender and the filling is heated through. Sprinkle additional cheese on top during the last 5 minutes if desired.
- Remove from the oven, garnish with fresh herbs if using, and let rest for a few minutes before serving. The peppers should be vibrant, with a slight char on the edges and a fragrant aroma.
Notes
Feel free to customize the filling with other seasonal vegetables or proteins. To make it vegan, substitute cheese with plant-based alternatives.