Dive into the heart of autumn with our delightful "Autumn's Bounty Butternut Potato Masala Stuffed Peppers"! This vibrant dish not only celebrates the season's harvest but also brings a burst of Indian flavors to your table. Imagine tender bell peppers filled with a savory blend of butternut squash, potatoes, and aromatic spices, all baked to perfection. It's a feast for both the eyes and the palate! Whether you're looking for a comforting weeknight dinner or a show-stopping dish for your next gathering, these stuffed peppers are sure to impress. Ready to embark on a culinary adventure that will warm your soul? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 2 large bell peppers, halved and seeded
- 1 cup butternut squash, diced
- 1 potato, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp turmeric
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease with olive oil.
- Prepare the bell peppers by washing, cutting in half lengthwise, and carefully removing seeds and membranes. Set aside on the prepared baking sheet.
- In a medium skillet, heat 2 tablespoons of oil over medium heat. Add chopped onions and sauté until translucent, approximately 3-4 minutes.
- Add minced garlic and cook for another 30 seconds until fragrant, being careful not to burn.
- Add diced butternut squash and potato to the skillet. Stir in cumin, coriander, turmeric, and salt. Cook for 8-10 minutes, stirring occasionally, until vegetables are partially softened.
- Remove skillet from heat and let the vegetable mixture cool slightly for 5 minutes.
- Carefully spoon the vegetable masala mixture into each bell pepper half, pressing gently to fill completely.
- Cover the baking sheet with aluminum foil and bake in the preheated oven for 25-30 minutes, or until peppers are tender and filling is hot.
- Remove foil for the last 5 minutes of baking to allow slight browning on top.
- Remove from oven and let rest for 3-4 minutes. Garnish with freshly chopped cilantro before serving.
Tips
- Choose the Right Peppers: Opt for large, firm bell peppers that can hold a generous amount of filling. Red, yellow, or orange peppers not only taste sweeter but also add a splash of color to your dish!
- Prep Ahead: You can prepare the filling a day in advance. Just store it in an airtight container in the fridge, and when you’re ready to cook, simply stuff the peppers and bake!
- Customize the Filling: Feel free to add your favorite vegetables or even some cooked quinoa or lentils for extra protein. This recipe is versatile and can be adapted to suit your taste.
- Check for Doneness: Keep an eye on the peppers while they bake. You want them to be tender but not mushy. A fork should easily pierce through the skin when they’re done.
- Serve with a Twist: Pair your stuffed peppers with a side of yogurt or a tangy chutney to elevate the flavors even further. Fresh cilantro adds a lovely finishing touch!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 34g
Protein: 4g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
