Cheesy Vegetable-Stuffed Bell Peppers

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recipe by Octopus Publishing

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
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 May 12, 2020


  • Red onion icon
    Red onion
    1 (about 135 g)
  • Butternut squash icon
    Butternut squash
    175 g (about ⅓)
  • Red bell pepper icon
    Red bell pepper
    2 (about 300 g)
  • Parmesan cheese icon
    Parmesan cheese
    1 tbsp (about 9.45 g)
  • Olive oil icon
    Olive oil
    1 tbsp (about 13.65 g)
  • Black olive tapenade icon
    Black olive tapenade
    2 tbsp (about 30 g)
  • Soft goat cheese icon
    Soft goat cheese
    75 g (about ¼ cup)
  • Breadcrumbs icon
    2 tbsp (about 5.7 g)


  • 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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