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Stuffed Bell Peppers with Roasted Fall Vegetables Recipe

Soft, roasted bell peppers filled with colorful fall vegetables and baked until perfectly tender make this Stuffed Bell Peppers with Roasted Fall Vegetables Recipe a wholesome meal that's ideal for weeknight dinners, meal prep, or cozy autumn gatherings. It's an easy way to turn seasonal produce into a satisfying vegetarian main course.
Every bite combines sweet roasted peppers with caramelized vegetables, herbs, and melty cheese for a comforting balance of flavors. The filling is hearty without feeling heavy, while the roasted peppers stay tender and juicy.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 2 hours 10 minutes
Servings: 6 servings
Course: dinner, Main Course
Cuisine: American, Mediterranean Inspired
Calories: 318
Ingredients Equipment Method Notes

Ingredients
  

For the Peppers
  • 6 large bell peppers any color
  • 2 tablespoons olive oil
For the Filling
  • 2 cups butternut squash peeled and diced
  • 2 cups Brussels sprouts halved
  • 1 zucchini diced
  • 1 small red onion diced
  • 3 garlic cloves minced
  • 1½ cups cooked quinoa
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 1 cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley

Equipment

  • Large baking sheet
  • 9x13 inch baking dish
  • Large mixing bowl
  • Chef's knife
  • Cutting board
  • Measuring cups and spoons
  • Wooden spoon
  • Aluminum foil

Method
 

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly grease a baking dish.
    Preheat the oven to 400°F (200°C
  2. Slice the tops off the bell peppers and remove the seeds and membranes. Arrange them upright in the prepared baking dish.
    Slice the tops off the bell peppers and remove the seeds
  3. Toss the butternut squash, Brussels sprouts, zucchini, onion, and garlic with olive oil, thyme, rosemary, smoked paprika, salt, and pepper. Spread onto the baking sheet and roast for about 25 minutes until tender.
    Toss the butternut squash, Brussels sprouts, zucchini, onion
  4. Transfer the roasted vegetables to a large bowl. Stir in the cooked quinoa, half of the mozzarella, Parmesan cheese, and parsley until evenly combined.
    Transfer the roasted vegetables to a large bowl
  5. Spoon the filling into each bell pepper, pressing gently so they are well filled. Sprinkle the remaining mozzarella over the tops.
    Spoon the filling into each bell pepper
  6. Cover loosely with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, until the peppers are tender and the cheese is golden.
    Cover loosely with foil and bake for 20 minutes
  7. Allow the peppers to rest for 5 minutes before serving.
    Allow the peppers to rest for 5 minutes before serving.

Notes

  • Choose peppers that can stand upright for even baking.
  • Dice the vegetables into similar-sized pieces for even roasting.
  • Cook the quinoa ahead of time to save preparation time.
  • Remove the foil near the end for a golden cheese topping.
  • Let the peppers rest briefly before serving so the filling holds together.