Stuffed Peppers Recipe

Name: Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil plus additional for drizzling; 1 zucchini finely chopped; 8 ounces butternut squash peeled and chopped; 1 red onion thinly sliced; 2 cloves garlic crushed; 1 1/4 ounces taco seasoning mix; 15 ounces kidney beans drained and rinsed; 14 ounces diced tomatoes; 4 red peppers small; 1 cup cheddar cheese grated; 1/4 cup dried breadcrumbs; cilantro leaves to serve

Servings: persons

1 tablespoon olive oil plus additional for drizzling
1 zucchini finely chopped
8 ounces butternut squash peeled and chopped
1 red onion thinly sliced
2 cloves garlic crushed
1 1/4 ounces taco seasoning mix
15 ounces kidney beans drained and rinsed
14 ounces diced tomatoes
4 red peppers small
1 cup cheddar cheese grated
1/4 cup dried breadcrumbs
cilantro leaves to serve

1
Preheat the oven to 400u00b0F. Line a baking pan with foil.
2
Heat oil in a large skillet on medium heat. Add zucchini, squash, onion and garlic. Saute 10-15 mins, until tender. Add taco seasoning and cook, stirring, 30 seconds, until aromatic. Stir in beans and tomatoes. Reduce heat to low and cook, stirring 2-3 mins, until sauce thickens slightly.
3
Slice tops off peppers and reserve. Remove seeds and membranes. Trim bottoms of peppers so they sit flat. Place peppers and tops on baking pan.
4
Spoon bean mixture into peppers. Drizzle with a little olive oil.
5
Bake 15 mins. Sprinkle with combined cheese and breadcrumbs. Bake a further 5-10 mins, or until tender. Top with cilantro leaves to serve.

776

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon olive oil plus additional for drizzling, 1 zucchini finely chopped, 8 ounces butternut squash peeled and chopped, 1 red onion thinly sliced, and more.

Yes, Stuffed Peppers falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions