Ready to elevate your dinner game with a dish that’s as stunning as it is delicious? These Butternut Squash & Quinoa Stuffed Peppers are a vibrant, wholesome meal that delivers on flavor, nutrition, and presentation. Sweet bell peppers cradle a hearty, savory stuffing of roasted butternut squash, fluffy quinoa, and aromatic spices, making each bite a celebration of seasonal goodness.
This dish feels like a hug on a plate—a perfect choice for chilly evenings or a meal that makes healthy eating a breeze. Whether you’re serving it as a main course for family dinner or wowing guests at a gathering, these stuffed peppers offer comfort food vibes without the guilt.
The best part? You can customize the recipe with your favorite ingredients or make it ahead for an effortless weeknight dinner. Grab your apron, and let’s bring some warmth and color to your table!
Why This Dish Stands Out
Why You’ll Love Butternut Squash & Quinoa Stuffed Peppers
- Nutrient-Packed: Packed with plant-based protein, fiber, and vitamins.
- Deliciously Versatile: Works as a hearty main or a festive side.
- Meal Prep Friendly: Prepare in advance for an easy reheat-and-eat meal.
Cuisine
Mediterranean-inspired
Tips for Success
- Uniform Squash Cubes: Cut the squash into small, even cubes for even roasting.
- Choose Vibrant Peppers: Select firm, brightly colored peppers for the best flavor and presentation.
- Add Texture: Sprinkle toasted nuts like almonds or pine nuts for extra crunch.
Substitutions and Variations
- Protein Boost: Add cooked ground turkey, chicken, or plant-based protein crumbles.
- Cheese Swap: Use goat cheese, ricotta, or skip the cheese for a dairy-free version.
- Flavor Twist: Add a pinch of cinnamon or nutmeg to the stuffing for a sweeter profile.
Make It Healthier
- Use low-fat cheese or skip it altogether.
- Replace dried cranberries with fresh pomegranate seeds for a lower-sugar option.
- Swap white quinoa for red or black quinoa for more antioxidants.
Closing
And there you have it—Butternut Squash & Quinoa Stuffed Peppers that are as nourishing as they are delicious. Whether you’re serving these as a main or a side, they bring warmth, color, and flavor to your table. Try them out, and don’t forget to share your experience with us. Hungry for more recipes? Dive into our collection for even more culinary inspiration.
FAQs
- Can I freeze stuffed peppers?
Yes! Assemble the peppers and freeze before baking. Thaw overnight and bake as directed. - What’s the best way to reheat them?
Reheat in the oven at 350°F (175°C) for about 15 minutes or until warmed through. - Can I use pre-cooked squash?
Absolutely, just fold it into the quinoa mixture without roasting. - What other grains can I use instead of quinoa?
Try couscous, rice, farro, or even barley for a unique twist. - Are these kid-friendly?
Yes! Use mild spices and chop the filling finely for younger eaters.
Bon appétit! 🍴🎃
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Butternut Squash & Quinoa Stuffed Peppers
Description
Ready to elevate your dinner game with a dish that’s as stunning as it is delicious? These Butternut Squash & Quinoa Stuffed Peppers are a vibrant, wholesome meal that delivers on flavor, nutrition, and presentation.
Ingredients
For the Stuffing:
- 4 large bell peppers (red, yellow, or orange)
- 1 cup cooked quinoa
- 1 1/2 cups diced butternut squash (small cubes)
- 1/2 cup cooked chickpeas (optional for extra protein)
- 1 small red onion, diced
- 2 garlic cloves, minced
- 1/4 cup dried cranberries or raisins
- 1/4 cup chopped fresh parsley
- 1/4 cup crumbled feta cheese (optional)
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 2 tbsp olive oil
- Salt and pepper to taste
For Topping:
- 1/4 cup shredded mozzarella or vegan cheese (optional)
- Fresh parsley for garnish
Instructions
1. Prepare the Peppers
- Preheat your oven to 400°F (200°C).
- Slice the tops off the bell peppers and remove the seeds and membranes. Lightly brush the insides with olive oil and place them in a baking dish. Set aside.
2. Roast the Butternut Squash
- Toss the diced squash with 1 tbsp olive oil, cumin, smoked paprika, salt, and pepper.
- Spread evenly on a baking sheet and roast for 15–20 minutes until tender and slightly caramelized.
3. Make the Stuffing
- Heat the remaining olive oil in a skillet over medium heat. Sauté the onion and garlic until softened, about 3–4 minutes.
- Stir in the cooked quinoa, roasted squash, chickpeas (if using), cranberries, and parsley. Mix well and season with salt and pepper. Remove from heat and fold in feta, if using.
4. Stuff and Bake the Peppers
- Fill each bell pepper with the quinoa-squash mixture, packing it gently.
- Sprinkle the tops with mozzarella or vegan cheese, if desired.
- Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the peppers are tender and the cheese is golden and bubbly.
5. Serve and Enjoy
- Garnish with fresh parsley and serve warm. Pair with a crisp green salad or roasted veggies.
