Cheesy Vegetable-Stuffed Bell Peppers

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

  • Time icon
    Total Time
    35mins
  • Serves icon
    Serves
    2
  • Calories icon
    Calories
    331
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 Oct 10, 2019

Ingredients

  • Red onion icon
    Red onion
    x 1 (about 135g)
  • Butternut squash icon
    Butternut squash
    x ¼ (about 175g)
  • Red bell pepper icon
    Red bell pepper
    x 2 (about 300g)
  • Parmesan cheese icon
    Parmesan cheese
    1 tbsp (about 9g)
  • Olive oil icon
    Olive oil
    1 tbsp (about 15ml)
  • Black olive tapenade icon
    Black olive tapenade
    2 tbsp (about 30g)
  • Soft goat cheese icon
    Soft goat cheese
    5⅛ tbsp (about 75g)
  • Breadcrumbs icon
    Breadcrumbs
    2 tbsp (about 6g)

Tools

  • kCook icon Wooden spoon
  • kCook icon Stove
  • kCook icon Frying pan
  • kCook icon Plate
  • kCook icon Medium roasting dish
  • kCook icon Frying pan
  • 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. Cook until golden brown - approx 25 min
  14. Serve
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