Stuffed Bell Peppers with Fall Vegetables
This dish features bell peppers filled with a mixture of roasted fall vegetables, herbs, and grains, baked until tender and aromatic. The peppers maintain their shape while the filling develops a textured, flavorful filling with caramelized and spiced notes on top.
Equipment
- Baking Dish
- Mixing bowls
- Knife
- Cutting Board
- Saute Pan
- Soup spoon or spatula
- Aluminum foil
Ingredients
- 4 large bell peppers assorted colors preferred
- 2 cups roasted fall vegetables such as squash, carrots, parsnips, diced
- 1 cup cooked grains quinoa, rice, or oats
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 2 tsp olive oil for sautéing
- 1 tsp dried thyme
- 0.5 tsp ground cinnamon
- to taste salt and pepper
- 1/2 cup shredded cheese optional, for topping
Instructions
- Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and carefully remove the seeds and membranes to create space for the filling. Arrange them cut side up in a baking dish and lightly brush the outsides with a little olive oil.
- Chop the onion and mince the garlic. Heat a tablespoon of olive oil in a sauté pan over medium heat, then add the onion and cook until it becomes soft and fragrant, about 3-4 minutes. Stir in the garlic and cook for another minute until aromatic.
- Add the roasted fall vegetables to the pan with the onion and garlic. Sprinkle with thyme and cinnamon, then stir to combine. Cook for 5 minutes, allowing the flavors to meld and the vegetables to caramelize slightly.
- Transfer the cooked vegetables and onion mixture to a mixing bowl. Add the cooked grains and season with salt and pepper to taste. Mix everything thoroughly until well combined. If the filling feels too moist, stir in some bread crumbs or oats to stabilize it.
- Spoon the filling into each hollowed-out bell pepper, pressing gently to pack the mixture in. Top each with a sprinkle of shredded cheese if using, for a golden, bubbly crust after baking.
- Cover the baking dish loosely with aluminum foil and bake in the preheated oven for about 30 minutes, or until the peppers are tender and the filling is heated through.
- Remove the foil and continue baking for an additional 10 minutes, or until the cheese is melted and bubbly along the edges. The peppers should look vibrant and slightly caramelized on top.
- Take the baking dish out of the oven and let the stuffed peppers rest for a few minutes. Carefully transfer them to a serving plate with tongs, revealing their colorful, inviting appearance.
- Garnish with fresh herbs if desired, then serve and enjoy the hearty, seasonal flavors of this autumn-inspired dish!
Notes
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