Stuffed peppers are an easy and savory vegetarian dish to make for dinner. I love the sweetness and flavor of red peppers as compared to green ones.
You can use a variety of vegetables to stuff them with, but I had some butternut squash and some zucchini. A little chopped onion, fresh herbs, croutons and a topping of grated cheese makes these really delicious!
Red Peppers Stuffed with Squash
- 2 large red peppers – sliced in half (remove seeds)
- 1 – 1/2 cups butternut squash – chopped into bite-size pieces
- 1/2 of a medium zucchini – thinly sliced and cut into pieces
- 1/3 of a red onion – chopped
- fresh herbs – minced
- salt & pepper
- a few TB. of olive oil
- 1/3 cup of grated cheese
- A few TB. of sour cream
- Cut the red peppers in half and place in an oiled baking dish. Chop the butternut squash and zucchini into bite-size pieces.
- Slice and chop the red onions. Put the vegetables in a baking dish and coat with olive oil.
- Add some minced herbs (I used fresh thyme and oregano) Bake both at 375 degrees until soft and golden.
While the vegetables are baking (about 20 minutes), cut some bread into small pieces and toast in a skillet a little olive oil.
Grate about 1/2 cup of whatever cheese you like. (I used provolone). Put the bread and cheese in a bowl, reserving 1/4 cup of both for the top. Set aside.
When the peppers are soft enough to pierce a knife through them, remove the pans from the oven.
Gently toss the cooked squash into the bowl with the cheese and bread. Add a drizzle of olive oil and some salt & pepper.
Using a big spoon carefully fill the red peppers with the mixture. Top with the extra cheese and toasted bread.
Place the baking dish back in the oven until the cheese is melted.
Before serving top each pepper with a dollop of sour cream and some extra herbs & fresh pepper.
Serve & enjoy!