Butternut Squash and Spinach Stuffed Peppers

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant, healthy main dish filled with roasted butternut squash, creamy quinoa, and fresh spinach, wrapped in colorful bell peppers. This mediterranean-inspired vegetarian ready in about 80 minutes pairs bell peppers, butternut squash, quinoa for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 55 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Toss butternut squash cubes with 1 tbsp olive oil, season with salt and pepper, and roast on a baking sheet for 25-30 minutes until tender.
  2. Step 2: In a large pot, cook quinoa according to package instructions, using 2 cups water. Drain and set aside.
  3. Step 3: In a skillet, heat 1 tbsp olive oil over medium heat. Sauté garlic for 30 seconds until fragrant, then add spinach. Cook until wilted, about 5 minutes.
  4. Step 4: Combine roasted squash, cooked quinoa, spinach, cumin, paprika, and feta cheese in a large bowl. Mix until evenly distributed.
  5. Step 5: Stuff pepper halves with the mixture, place in a baking dish, and drizzle with remaining 1 tbsp olive oil. Bake for 20-25 minutes until peppers are tender and golden.

Frequently asked questions

How long does Butternut Squash and Spinach Stuffed Peppers take to make?

Total time is about 80 minutes (25 min prep + 55 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Butternut Squash and Spinach Stuffed Peppers?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bell peppers from drying out.

Can I substitute ingredients in Butternut Squash and Spinach Stuffed Peppers?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Butternut Squash and Spinach Stuffed Peppers for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Butternut Squash and Spinach Stuffed Peppers vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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