Autumn Harvest Stuffed Peppers

Celebrate the autumn season with this mouthwatering stuffed peppers recipe that combines the rich flavors of harvest vegetables and spices. These peppers are sure to be a hit at your next gathering, earning them a well-deserved rating of 4.8 out of 5 from a whopping 2487 reviews.

Autumn Harvest Stuffed Peppers

Autumn Harvest Stuffed Peppers


  • 4 large bell peppers, halved and seeds removed
  • 1 cup quinoa, cooked
  • 1 cup butternut squash, diced
  • 1 cup Brussels sprouts, shredded
  • 1/2 cup dried cranberries
  • 1/2 cup pecans, chopped
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 cup vegetable broth
  • 1 cup shredded cheddar cheese


  1. Preheat the oven to 375°F (190°C).
  2. In a large mixing bowl, combine quinoa, butternut squash, Brussels sprouts, cranberries, pecans, olive oil, thyme, salt, and pepper.
  3. Stuff each bell pepper half with the quinoa mixture and place them in a baking dish.
  4. Pour vegetable broth into the bottom of the dish, cover with foil, and bake for 30 minutes.
  5. Remove the foil, sprinkle shredded cheddar cheese on top of each pepper, and bake for an additional 15 minutes or until the cheese is melted and bubbly.
  6. Remove from the oven, let cool slightly, and serve your Autumn Harvest Stuffed Peppers hot.

Total time: 1 hour

Yield: 8 stuffed pepper halves

Nutritional Information (per serving): Calories 320 | Fat 15g | Carbohydrates 42g | Protein 8g

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