Description
A hearty stuffed bell pepper filled with roasted fall vegetables and wholesome grains, perfect for a cozy evening.
Ingredients
Scale
- 4 large bell peppers (any color)
- 1 medium butternut squash, peeled and diced
- 2 cups Brussels sprouts, trimmed and halved
- 1 medium red onion, diced
- 2 cups cooked quinoa or brown rice
- 1 teaspoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded cheese (mozzarella or cheddar) – optional
- Fresh herbs for garnish (parsley or cilantro) – optional
Instructions
- Preheat your oven to 400°F (200°C). Cut the tops off the bell peppers and remove the seeds.
- Toss the diced butternut squash, halved Brussels sprouts, and diced red onion with olive oil, garlic powder, smoked paprika, ground cumin, salt, and black pepper.
- Spread the seasoned vegetables evenly on a baking sheet. Roast them for about 25 minutes.
- Cook your quinoa or brown rice according to package instructions. Fluff it lightly with a fork and set aside.
- Combine the roasted vegetables with the cooked quinoa or brown rice in a large bowl. If using cheese, fold it in.
- Fill each bell pepper with the vegetable and grain mixture, packing it tightly.
- Bake the stuffed peppers in a covered dish for 15 minutes. Uncover in the last five minutes for a crispy top.
- Garnish with fresh herbs and serve.
Notes
Use nutritional yeast for a vegan option. Store leftovers in an airtight container for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pepper
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 30mg