Autumn Stuffed Bell Peppers with Roasted Root Vegetables
This dish features colorful bell peppers stuffed with a medley of roasted root vegetables and seasonal herbs. The peppers are baked until tender, with the filling developing a caramelized, flavorful exterior and a hearty, layered interior that combines sweetness and earthiness.
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Calories: 250kcal
Servings: 4
Equipment
- Chef's Knife
Ingredients
- 4 large bell peppers any color, tops cut off and seeds removed
- 2 cups butternut squash diced into small cubes
- 1 cup beets peeled and cubed
- 1 large carrot diced
- 2 cloves garlic minced
- 2 tablespoons olive oil divided, for roasting and stuffing
- 1 teaspoon fresh rosemary chopped
- 1 teaspoon ground cinnamon optional, for added fall flavor
- 0.5 cup crumbled feta cheese optional, for topping
Instructions
- Preheat your oven to 400°F (200°C). Arrange the halved bell peppers on a baking sheet and roast for 15 minutes to soften slightly.
- Toss the diced butternut squash, beets, and carrot with half of the olive oil, minced garlic, chopped rosemary, salt, and pepper. Spread the vegetables on a separate baking sheet and roast until tender and caramelized, about 25 minutes.
- Remove both the peppers and roasted vegetables from the oven. Let the vegetables cool slightly, then transfer them to a bowl and roughly mash or chop to your desired texture.
- Mix the mashed roasted vegetables with the remaining olive oil, ground cinnamon (if using), and crumbled feta cheese for extra flavor and creaminess.
- Stuff the roasted peppers with the vegetable mixture, gently pressing to fill each pepper generously.
- Return the stuffed peppers to the oven and bake for an additional 20 minutes, until the peppers are tender and the filling is heated through with bubbling edges.
- Remove the peppers from the oven and let rest for a few minutes. Serve warm, garnished with extra herbs or a drizzle of olive oil if desired.
Notes
Feel free to customize with your favorite seasonal herbs or toppings like toasted nuts or a dollop of sour cream for extra richness.
Nutrition
Calories: 250kcal | Carbohydrates: 35g | Protein: 6g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 400mg | Potassium: 700mg | Sugar: 8g | Vitamin C: 45mg | Calcium: 80mg | Iron: 2mg