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Roasted Fall Veggie Stuffed Bell Peppers

This dish features bell peppers filled with caramelized acorn squash, kale, and sweet potatoes, which are roasted until tender and golden. The stuffing combines roasted vegetables and seasonings, resulting in a colorful, hearty presentation with a mix of soft, slightly crisp textures and smoky sweetness on the peppers’ exterior.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: seasonal, autumn
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large bell peppers preferably red, yellow, or orange
  • 1 medium acorn squash peeled and diced
  • 2 medium sweet potatoes peeled and diced
  • 4 cups kale stems removed, chopped
  • 3 tablespoons olive oil divided
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • to taste salt and pepper

Equipment

  • Baking sheet
  • Mixing Bowls
  • Chef's knife
  • Cutting board
  • Small spoon for stuffing

Method
 

  1. Preheat the oven to 400°F (200°C). Slice the acorn squash and sweet potatoes into small, evenly-sized cubes, then place them on a baking sheet. Toss with 1 tablespoon of olive oil, salt, and pepper, and roast for about 25-30 minutes until tender and caramelized.
  2. While the vegetables are roasting, core the bell peppers and slice off the tops. Gently remove the seeds and membranes, creating a hollow cavity for the filling. Place the peppers cut side up on a separate baking sheet.
  3. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds, until it becomes fragrant and slightly golden.
  4. Add the chopped kale to the skillet and sauté until wilted, about 3-4 minutes. Season with a pinch of salt and cumin for warming flavor, then remove from heat and let cool slightly.
  5. Once the roasted vegetables are done, transfer them to a mixing bowl. Gently mash or roughly chop to your desired texture, mixing with the sautéed kale for a colorful, flavorful filling.
  6. Taste the filling and add more salt, pepper, or spices if needed. Spoon the mixture into each prepared bell pepper, filling them generously but without overflowing.
  7. Place the stuffed peppers in the oven, baking at 400°F for about 20-25 minutes, until the peppers are tender and slightly blistered around the edges. If desired, broil for an extra 2-3 minutes to get the tops lightly charred for a smoky flavor.
  8. Remove the peppers from the oven and let rest for a couple of minutes. Spoon any juices that collect around them into the cavity for extra flavor and moisture.
  9. Serve the stuffed peppers warm, garnished with a drizzle of olive oil or fresh herbs if desired. Enjoy the vibrant colors and the sweet, smoky layers of flavor in each bite.

Notes

For extra warmth, sprinkle some crumbled feta or cheese on top before the final bake. Leftovers make for a delicious next-day lunch; reheat gently to preserve texture.