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Fall Vegetable Stuffed Peppers

This dish features bell peppers filled with a mixture of caramelized squash, sweet-tart apples, and fall herbs, then roasted until tender. The peppers develop a slightly charred, blistered skin with a warm, aromatic filling that is soft yet flavorful, creating a colorful and hearty presentation.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Seasonal
Calories: 290
Ingredients Equipment Method

Ingredients
  

  • 4 large bell peppers preferably red or yellow for color
  • 1 cup cubed butternut squash peeled and cut into small pieces
  • 2 medium apples preferably tart varieties like Granny Smith
  • 2 tablespoons olive oil olive oil
  • 1 teaspoon ground cinnamon ground cinnamon
  • 1 teaspoon dried thyme dried thyme
  • Salt and pepper to taste
  • 1/2 cup shredded cheese cheddar or mozzarella optional, for topping

Equipment

  • Baking sheet
  • Skillet

Method
 

  1. Preheat the oven to 400°F (200°C). Slice the bell peppers in half lengthwise and remove the seeds and membranes. Arrange them cut side up on a baking sheet.
  2. Toss the cubed squash with 1 tablespoon of olive oil, a pinch of salt, pepper, and half of the thyme. Spread the squash on a skillet and cook over medium heat until tender and caramelized—about 10 minutes, stirring occasionally.
    4 large bell peppers
  3. While the squash cooks, core and dice the apples into small pieces. After the squash is ready, add the apples to the skillet with the remaining thyme and cinnamon. Cook for another 5 minutes until the apples soften slightly and the mixture is fragrant.
    4 large bell peppers
  4. Remove the skillet from heat and let the filling cool slightly. Spoon the mixture into each pepper half, pressing gently to fill evenly.
  5. Sprinkle shredded cheese on top of each filled pepper for extra flavor and a melty, golden finish. Place the baking sheet in the oven and roast for about 25-30 minutes, until the peppers are blistered and tender.
    4 large bell peppers
  6. Remove from oven and let rest for a few minutes. The peppers should be soft with charred spots, and the filling bubbling and fragrant.
  7. Serve warm, garnished with a sprinkle of fresh thyme if desired, and enjoy the vibrant, cozy flavors of fall in every bite.