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Stuffed Fall Bell Peppers

This dish features bell peppers hollowed out and filled with a mixture of roasted acorn squash, caramelized onions, and seasoned grains or vegetables. The peppers are baked until tender, displaying a vibrant, colorful appearance with a hearty, textured filling inside, showcasing seasonal produce and comforting flavors.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large bell peppers select colorful, firm peppers
  • 1 cup roasted acorn squash diced or mashed
  • 1 large onion preferably sweet onion, sliced
  • 2 tablepoons olive oil
  • 1 teaspoon fresh sage chopped, or dried if fresh unavailable
  • 1 cup cooked grains or rice for the filling, optional
  • to taste salt and pepper
  • 1/2 cup shredded cheese e.g., Gruyère, cheddar or Parmesan

Equipment

  • Baking sheet
  • Chef's knife
  • Cutting board
  • Skillet
  • Mixing bowl
  • Spoon or spatula

Method
 

  1. Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and carefully remove the seeds and membranes, creating a hollow cavity.
  2. Heat olive oil in a skillet over medium heat, then add sliced onions. Cook, stirring occasionally, until they are golden and caramelized, about 10 minutes, and smell sweet and fragrant.
    4 large bell peppers
  3. Add chopped fresh sage to the onions and cook for another minute until fragrant. Remove from heat and set aside.
    4 large bell peppers
  4. In a large mixing bowl, combine the roasted acorn squash, caramelized onions with sage, cooked grains, and a pinch of salt and pepper. Mix until well integrated. Fold in half of the shredded cheese for extra richness.
    4 large bell peppers
  5. Spoon the filling into each hollowed-out pepper, pressing gently to pack the mixture without overflowing. Place the stuffed peppers upright in a baking dish, standing on their cut tops.
  6. Sprinkle the remaining cheese on top of each stuffed pepper for a bubbly, golden crust during baking. Cover the dish loosely with foil to prevent burning.
    4 large bell peppers
  7. Bake in the preheated oven for about 35-40 minutes, until the peppers are tender and the cheese is melted and bubbling. Remove the foil during the last 10 minutes if you want a more golden top.
  8. Let the peppers rest for a few minutes to cool slightly and allow flavors to settle. Serve warm, garnished with a sprinkle of fresh herbs if desired.

Notes

Feel free to experiment with different seasonal vegetables or grains. To make it vegan, omit cheese and add nuts or toasted breadcrumbs for crunch.