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These Autumn Harvest Stuffed Peppers are a celebration of fall flavors. The sweet butternut squash combines beautifully with savory bell peppers, creating a dish that's both hearty and healthy. It's a recipe I developed after a particularly disappointing attempt at a pumpkin risotto--let's just say, pumpkin and risotto don't always agree. This recipe? Pure autumnal bliss. I made it for a friend's birthday recently and it was a huge hit. This recipe offers a comforting meal—perfect for a cozy autumn night in.
This recipe is incredibly versatile; it's easy to adapt to your preferences and dietary needs. You can easily make this a vegetarian dish by omitting the ground meat and adding extra vegetables like mushrooms or spinach. My friend Mary swears by adding crumbled feta cheese; she also uses a blend of different colored bell peppers. Feel free to get creative! I've included a selection of herbs, but the beauty of this recipe is you can truly make it your own!
Required Equipments
- Large oven-safe skillet or roasting pan
- Large bowl
- Measuring cups and spoons
- Wooden spoon or spatula
- Chef's knife
- Cutting board
Autumn Harvest Stuffed Peppers with Butternut Squash: Frequently Asked Questions
Autumn Harvest Stuffed Peppers with Butternut Squash
A warm, comforting, and flavorful autumnal recipe featuring sweet butternut squash and savory bell peppers. This recipe is perfect for a cozy night in and easily customizable to your preferences.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 15 minutes
Cook Time: 35 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 375°F (190°C). This is crucial for perfectly cooked peppers and squash!
- Wash and halve the bell peppers: Carefully cut the bell peppers in half lengthwise. Remove the stems, seeds, and membranes. Try to be gentle so you don't accidentally puncture the peppers.
- Prepare the butternut squash: Peel and cube the butternut squash into roughly 1-inch pieces. You could also roast this ahead of time for extra flavor, but we're keeping it simple today.
- Sauté the squash: Heat a tablespoon of olive oil in a large skillet over medium heat. Add the butternut squash cubes and cook until they're slightly softened and slightly browned—about 8-10 minutes. Don't overcrowd the pan; work in batches if necessary.
- Prepare the filling: In a large bowl, combine the cooked butternut squash with the ground meat (if using), cooked rice, breadcrumbs, onion, garlic, herbs, and spices. Season generously with salt and pepper.
- Stuff the peppers: Spoon the filling generously into each bell pepper half. Don't overstuff them, or they might burst during baking.
- Add broth or water to the pan: Pour about 1/2 cup of chicken broth or vegetable broth into the bottom of your roasting pan or skillet. This will help keep the peppers moist and prevent sticking.
- Bake: Place the stuffed peppers in the preheated oven and bake for 35-40 minutes, or until the peppers are tender and the filling is heated through. If the top starts to brown too quickly, loosely tent it with foil.
- Cool and serve: Let the peppers cool for a few minutes before serving. Garnish with fresh herbs like parsley or thyme—it's a nice touch for presentation.
- Optional finishing touch: If you want to add a bit more flavor, consider drizzling some balsamic glaze over the peppers before serving. Trust me, it's amazing!
📝 Notes
- If you don't have fresh herbs, dried herbs will work, but use about half the amount.
- Make sure to not over-stuff the peppers; leave some room for expansion in the oven.
- For added flavor, consider roasting the squash before adding it to the filling
🍎 Nutrition
Calories: 350 kcal
Protein: 20g
Fat: 15g
Carbohydrates: 40g
Fiber: 8g
Calcium: 80 mg
