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Fall Harvest Stuffed Peppers

These Fall Harvest Stuffed Peppers are a cozy, colorful dinner perfect for autumn nights. Tender bell peppers are pre-baked, then filled with a savory mixture of ground beef, roasted butternut squash, rice, and warm spices, topped with melted cheese, and baked until golden.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6 Peppers
Course: Main Course
Ingredients Equipment Method

Ingredients
  

  • 6 Large bell pepper (red, orange, or yellow)
  • 1 lb Ground beef
  • 1 Small onion diced
  • 2 cloves Garlic minced
  • 1 cup Cooked quinoa or rice
  • 1 cup Roasted butternut squash with diced
  • ½ cup Shredded cheddar or Gruyere cheese
  • 2 tbsp Tomato paste
  • 1 tsp Smoked paprika
  • ½ tsp Dried thyme
  • Salt & pepper to taste
  • 1-2 tbsp Olive oil
  • Optional garnish: fresh parsley, Parmesan, or pumpkin seeds

Equipment

  • Baking dish
  • Large pot or skillet
  • Mixing Bowl
  • Knife & cutting board
  • Measuring cups and spoons
  • Spatula or wooden spoon

Method
 

  1. Prep the Peppers
    Preheat oven to 400℉.
    Cut the tops off the peppers and remove seeds. Brush lightly with olive oil and prebake for 10 minutes.
  2. Cook the Filling
    In a skillet, heat olive oil over medium heat. Add onion and garlic; sauté 2–3 minutes.
    Add ground beef; cook until browned.
    Stir in roasted butternut squash, cooked quinoa/rice, tomato paste, smoked paprika, thyme, salt, and pepper. Mix until combined.
  3. Stuff the Peppers
    Spoon the beef mixture evenly into each pepper.
    Top with shredded cheese.
  4. Bake
    Cover with foil and bake for 25–30 minutes.
    Remove foil and bake another 5–10 minutes until cheese is melted and lightly golden.
  5. Garnish & Serve
    Sprinkle with parsley, Parmesan, or pumpkin seeds. Serve warm.