Go Back

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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • Bell peppers 2 large, halved: Create about 4 stuffed portions for serving.
  • Butternut or acorn squash 1 small: Adds Creamy roasted seasonal filling.
  • Onion 1 large: Brings Sweet caramelized depth.
  • Garlic 2 cloves: Gives Aromatic savory base.
  • Olive oil 2 tablespoons: Helps Roast and sauté vegetables.
  • Fresh sage 1 teaspoon chopped: Adds Warm earthy herbal flavor.
  • Salt to taste: Enhances Overall seasoning balance.
  • Black pepper to taste: Provides Gentle spice warmth.
  • Grated cheese optional topping: Creates Melty golden finish.

Equipment

  • Baking dish
  • Skillet
  • Knife
  • Cutting board
  • Mixing spoon

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Place cubed squash on a baking tray.
  3. Drizzle with olive oil and season lightly.
  4. Roast the squash for about 20–25 minutes until tender and lightly golden.
  5. Heat remaining olive oil in a skillet.
  6. Cook the onions slowly over medium-low heat for about 15 minutes until soft and lightly caramelized.
  7. Stir in minced garlic and chopped sage.
  8. Combine roasted squash with onion mixture.
  9. Season filling with salt and black pepper.
  10. Arrange halved bell peppers in a baking dish.
  11. Spoon vegetable filling evenly into peppers.
  12. Bake the stuffed peppers at 400°F (200°C) for 25–30 minutes until the peppers are tender and the topping is melted if using cheese.

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.