Cheesy Vegetable-Stuffed Bell Peppers

For the full experience, make this recipe with the Drop Recipes app.

recipe by Octopus Publishing https://octopusbooks.co.uk/

  • Time icon
    Total Time
    35mins
  • Serves icon
    Serves
    2
  • Calories icon
    Calories
    382
based on 2 ratings

Sweet and salty in perfect harmony. This gloriously colorful recipe is the perfect way to introduce more vegetables into your diet. Creamy goat cheese turns this simple dish into an indulgent treat. This serves two as a light dinner.

recipe updated Mar 1, 2022

Ingredients

  • Red onion icon
    Red onion
    1
  • Butternut squash icon
    Butternut squash
    175 g
  • Red bell pepper icon
    Red bell pepper
    2
  • Parmesan cheese icon
    Parmesan cheese
    1 tablespoon
  • Olive oil icon
    Olive oil
    1 tablespoon
  • Black olive tapenade icon
    Black olive tapenade
    2 tablespoons
  • Soft goat cheese icon
    Soft goat cheese
    75 g
  • Breadcrumbs icon
    Breadcrumbs
    2 tablespoons

Tools

  • kCook icon Oven
  • kCook icon Stove
  • kCook icon Frying pan
  • kCook icon Medium roasting dish
  • kCook icon Medium bowl

Step preview

  1. Pre-heat oven - 175°C
  2. Add olive oil to a clean frying pan
  3. Heat - medium-high heat
  4. Add red onion and butternut squash to the frying pan
  5. Cook until softened while stirring occasionally - approx 5 min
  6. Transfer content of frying pan to medium bowl
  7. Add black olive tapenade and soft goat cheese to the vegetables
  8. Toss gently
  9. Stuff red bell pepper into the vegetables evenly
  10. Transfer vegetables to medium roasting dish
  11. Scatter breadcrumbs over the medium roasting dish
  12. Sprinkle with parmesan cheese
  13. Bake until golden brown - approx 25 min
  14. Serve
Open in app

Download the free Drop Recipes app to follow this recipe step by step in your kitchen.

Find out more Open in app