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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
Cook Time 40 minutes
Total Time 1 hour
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.