Stuffed Peppers: A Cozy Autumn Twist on Classic Comfort

As the leaves turn vibrant shades of amber and crimson, I find myself craving dishes that are hearty yet bright. Stuffed peppers evoke a sense of nostalgia, yet I love giving them a seasonal twist with roasted squash, crunchy walnuts, and fragrant herbs. The smell of peppers roasting in the oven fills the house with warmth and promises a satisfying meal.

These stuffed peppers are more than just a comfort food; they’re a canvas for creativity. Whether you prefer a Mediterranean-inspired filling or a spicy Mexican version, they adapt beautifully to whatever you have in your pantry. Best of all, they’re effortless to prepare, perfect for busy weeknights or leisurely weekend meals.

Stuffed Roasted Peppers with Squash and Walnuts

This dish features bell peppers filled with a mixture of roasted squash, crunchy walnuts, and fresh herbs, then baked until tender and slightly browned. The peppers are roasted to develop a smoky flavor, while the filling offers a hearty yet bright bite with varying textures from soft squash to crunchy nuts, wrapped in a colorful, appealing presentation.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Main Course

Cuisine: Mediterranean

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 4 large bell peppers preferably red or yellow for color
• 2 cups squash cubes butternut or acorn squash works well
• 1/2 cup chopped walnuts to add crunch
• 2 tablespoons olive oil for roasting and filling
• 2 cloves garlic minced
• 1/4 cup chopped fresh herbs parsley, basil, or thyme
• Salt and pepper to taste
• Optional grated cheese for topping if desired

Equipment

• Baking sheet
• Mixing bowl
• Knife
• Cutting board
• Spoon
• Oven

Method

 

1. Preheat the oven to 400°F (200°C). Slice the squash into small cubes, then spread them on a baking sheet drizzled with a tablespoon of olive oil. Roast until tender and lightly caramelized, about 20 minutes, stirring halfway through.
2. While the squash roasts, cut off the tops of the bell peppers and remove the seeds and membranes. Place them on a baking sheet lined with parchment paper, and brush the outside with a little olive oil. Roast the peppers until they are slightly softened and charred in spots, about 15-20 minutes.
3. Transfer the roasted squash to a mixing bowl. Add the minced garlic, chopped herbs, chopped walnuts, and a drizzle of olive oil. Season generously with salt and pepper, then mix until well combined. The filling should look vibrant and slightly chunky.
4. Once the peppers are cool enough to handle, carefully stuff each pepper with the warm squash mixture, pressing gently to pack the filling in. If desired, sprinkle grated cheese on top for extra flavor.
5. Return the stuffed peppers to the oven and bake for an additional 15-20 minutes, until the peppers are tender and the filling is heated through. The tops should be lightly golden if cheese is added.
6. Remove the peppers from the oven and let them cool slightly. Serve warm, garnished with extra herbs if desired. The peppers should be soft with a flavorful, slightly caramelized filling that offers a satisfying blend of textures.

Notes

You can customize the filling with different herbs or add a spicy kick with chili flakes. For a vegan version, skip the cheese and increase the nuts or add some nutritional yeast.

Whenever I make stuffed peppers, I appreciate how they bring everyone together at the table. The vibrant colors and inviting aromas make dinner feel special, even on ordinary days. Pair them with a crisp salad or a warm loaf of bread, and you have a wholesome, satisfying meal that celebrates the flavors of the season.

This dish is a reminder that simple ingredients, when treated with love and a touch of spice, create something truly memorable. It’s a versatile classic that fits seamlessly into cozy autumn nights or casual family dinners. So go ahead, fill those peppers with your favorite ingredients and enjoy every flavorful bite.