Butternut Squash and Spinach Stuffed Peppers

By AislePrompt Test Kitchen · 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 (vegetarian) ready in about 80 minutes pairs medium, halved lengthwise bell peppers, cubed butternut squash, uncooked 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.

★ 3.9 (13 ratings) Prep: 25 min Cook: 55 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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.

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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 cubed butternut squash 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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