During autumn, I love stumbling upon dishes that celebrate the season’s bounty, but with a twist. These stuffed bell peppers take the familiar and add a layer of unexpected flavor—thanks to roasted squash, caramelized onions, and a hint of sage. It’s like carving out a cozy corner of fall in every bite.

What makes this recipe more than just a vegetable-stuffed pepper? The vibrant colors and the warm, fragrant filling evoke memories of harvest festivals and chilly evenings by the fire. It’s a slow, yet satisfying way to enjoy the seasonal produce that’s bursting with flavor and texture.

WHY I LOVE THIS RECIPE?

Joy in transforming simple ingredients into a colorful, hearty centerpiece.
Chaos of chopping and roasting makes the kitchen smell like fall bliss.
Feeling proud of creating a meal that celebrates seasonal flavors.
Relief in knowing it’s healthy, filling, and perfect for busy weeknights.
Memory of autumns past, captured in a single, vibrant dish.

AVOID MY DISASTER (You’re Welcome)

FORGOT to remove seeds, filling spilled out—sweet peppers still flair up with flavor. Next time, seed with care.
DUMPED sauce all over the oven—peppers slipped during stuffing. Use a baking dish lined with parchment to keep clean.
OVER-TORCHED cheese—crisp bits burned the filling. Cover loosely with foil if the cheese browns too quickly.
FORGOT to pre-roast squash—peppers looked sad, raw inside. Roast vegetables first for an even bake.

QUICK FIXES THAT SAVE YOUR DAY

When peppers spill over, splash a little water and cover tightly—steam to soften and avoid mess.
Patch over over-browned cheese with a sprinkle of fresh herbs for an immediate fresh flavor boost.
Shield peppers from over-browning by tenting with foil halfway through baking.
If filling is too dry, add a splash of broth and stir until it shimmers with moisture.
When onions stick, turn down heat and stir—let the caramelization deepen without burning.

In a world where comfort food often leans heavy, this recipe offers a light yet flavorful embrace of seasonality. It’s perfect for a crisp day, reflecting the changing landscape outside and the bounty within the kitchen. The blend of textures and aromas makes every bite a reminder that fall’s best flavors are worth celebrating.

Plus, these stuffed peppers are surprisingly adaptable—think vegan cheese, quinoa, or even sausage. Whatever your preference, they serve as a canvas for the season’s most vibrant ingredients. Truly, they capture the essence of autumn in an accessible, inviting way.

Autumn Stuffed Bell Peppers with Roasted Squash and Caramelized Onions

This dish features bell peppers filled with a mixture of roasted squash, caramelized onions, and herbs, then baked until tender and vibrant. The peppers develop a soft, slightly charred exterior, while the filling becomes warm, fragrant, and slightly caramelized on top, creating a hearty, colorful centerpiece for fall meals.

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Prep Time 20

Cook Time 40

Total Time 1

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 290

Ingredients Equipment Method Notes

Ingredients

2 large bell peppers halved and seeded
1 small butternut squash or acorn squash peeled and cubed
1 large onion sliced thin
2 cloves garlic minced
2 tablespoons olive oil
1 teaspoon sage chopped
to taste salt
to taste pepper
optional for topping cheese grated, such as mozzarella or cheddar

Equipment

Baking sheet
Oven
Sharp Knife
Cutting board
Mixing bowl
Sauté pan
Spoon
Aluminum foil

Method

Preheat your oven to 400°F (200°C). Place the halved bell peppers cut side up on a baking sheet lined with parchment paper. Roast for about 15 minutes until slightly softened.
While the peppers are roasting, toss the cubed squash with a tablespoon of olive oil and spread it on a separate baking sheet. Roast for 20-25 minutes until tender and lightly caramelized, stirring halfway through.
In a sauté pan, heat the remaining tablespoon of olive oil over medium heat. Add the sliced onions and cook slowly, stirring occasionally, for about 10-15 minutes until golden brown and caramelized.
Add the minced garlic and chopped sage to the onions, cooking for another minute until fragrant. Remove from heat and transfer to a mixing bowl.
Once the roasted squash is ready, gently mash or chop it into smaller pieces and add it to the onion mixture. Mix well, then season with salt and pepper to taste. This forms a flavorful filling.
Take the partially roasted peppers out of the oven and carefully stuff each with the squash and onion filling, pressing gently to pack it in.
If desired, sprinkle grated cheese over the filled peppers for a gooey topping. Return them to the oven and bake for another 10-15 minutes until the peppers are tender and the cheese is melted and bubbly.
Switch the oven to broil for a minute or two to crisp the cheese and add a golden finish. Keep a close eye to prevent burning.
Remove the stuffed peppers from the oven, let them rest for a few minutes, then serve warm, garnished with additional sage if desired.

Notes

Feel free to customize with vegan cheese, add quinoa to the filling, or include cooked sausage for extra protein. This dish pairs well with a simple green salad.

Sharing this dish feels like sharing a warm autumn afternoon. The gentle sweetness of roasted vegetables paired with the pepper’s slight crunch is a dance of textures and flavors. It’s a simple way to bring the changing season to your table with minimal fuss.

What I love most is how this recipe adapts to different occasions—weeknights, cozy brunches, or casual dinners. It’s a celebration of everything fall offers, from the first crisp mornings to the last colorful leaves. A comforting, colorful dish to savor as the season slips past.

Mayank

I’m Mayank, the creator, cook, and writer behind this blog. FeastChase is not just a collection of recipes — it’s a journey through tastes, memories, and moments that bring people together at the table.