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 Sep 26, 2018


  • Olive oil icon
    Olive oil
    1 tbsp
  • Red onion icon
    Red onion
    x 1
  • Butternut squash icon
    Butternut squash
    x ¼
  • Black olive tapenade icon
    Black olive tapenade
    2 tbsp
  • Soft goat cheese icon
    Soft goat cheese
    5⅛ tbsp
  • Red bell pepper icon
    Red bell pepper
    x 2
  • Breadcrumbs icon
    2 tbsp
  • Parmesan cheese icon
    Parmesan cheese
    1 tbsp


  • 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. Prep and set aside red onion: coarsely chopped
  2. Prep and set aside butternut squash: peeled, deseeded & cubed - 1 cm
  3. Prep and set aside red bell pepper: cored & deseeded
  4. Prep and set aside parmesan cheese: grated
  5. Pre-heat
  6. Get a clean frying pan
  7. Add olive oil
  8. Heat on medium-high heat
  9. Add prepared red onion
  10. Add prepared butternut squash
  11. Cook for approx 5min until softened while stirring occasionally
  12. Transfer content of frying pan to medium bowl
  13. Add black olive tapenade
  14. Add crumbled soft goat cheese
  15. Toss gently
  16. Stuff prepared red bell pepper evenly
  17. Transfer vegetables to medium roasting dish
  18. Scatter breadcrumbs
  19. Sprinkle with prepared parmesan cheese
  20. Cook for approx 25min until golden brown
  21. Serve
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