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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 minutes
Cook Time 40 minutes
Total Time 1 hour
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
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.