These stuffed bell peppers taste like Thanksgiving in every bite.
They’re cozy, colorful, and full of fall flavors — sweet roasted pumpkin, tart cranberries, nutty pecans, and hearty quinoa all tucked into roasted bell peppers.
It’s one of my favorite things to make in the fall when I want something special but not too heavy.
You’ll love how simple it is to put together, and it makes a beautiful dish on the table.
Why I Love This Recipe
This dish came to life when I was craving Thanksgiving flavors but didn’t want to cook a whole feast. It’s perfect when you want something festive and satisfying — without the turkey.
- It’s cozy and comforting
- Packed with texture and flavor
- Perfect for vegetarians or anyone wanting a lighter holiday meal
- Great way to use up leftover pumpkin or cranberries
- Looks beautiful and feels special
What You’ll Need
- 4 large bell peppers (any color), tops cut off and seeds removed
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 cup cubed roasted pumpkin (½-inch cubes)
- ½ cup dried cranberries
- ½ cup chopped pecans, toasted
- 1 small shallot, finely chopped
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp ground cinnamon
- ¼ tsp dried thyme
- Fresh parsley for garnish (optional)
Ingredients
Pro Tips
- Roast your pumpkin ahead of time or use pre-roasted to save time
- Toast the pecans in a dry pan for 2–3 minutes to bring out their flavor
- Use a variety of pepper colors to make it more festive
- Let the quinoa cool slightly before mixing to keep the stuffing fluffy
- Don’t overstuff the peppers — they need a little room to bake evenly
Tools You’ll Need
- Baking dish
- Medium saucepan
- Mixing bowls
- Sharp knife and cutting board
- Measuring cups and spoons
- Small skillet (for toasting pecans)
- Foil (optional for covering while baking)
Substitutions and Variations
- Swap pumpkin for butternut squash or sweet potato
- Use wild rice or couscous instead of quinoa
- Add cooked sausage or ground turkey for a meaty version
- Sprinkle cheese on top before baking (feta or goat cheese works great)
Make Ahead Tips
- Quinoa filling can be made 1–2 days in advance
- Stuff peppers the night before and refrigerate
- Reheat in oven at 350°F for 15–20 minutes
Servings and Time
- Makes: 4 stuffed bell peppers
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
Why This Recipe Works (Quick Science)
Quinoa soaks up the broth and seasonings like a sponge, giving it big flavor. Roasting pumpkin brings out its natural sweetness. The cranberries add tart contrast, and the toasted pecans give crunch. Stuffing everything into a bell pepper keeps the filling moist while it bakes and makes it feel like its own little meal.
Common Mistakes
- Not rinsing the quinoa — it can taste bitter if you skip this
- Overcooking the peppers — they should be tender, not mushy
- Using raw pumpkin — it won’t cook through in time unless pre-roasted
- Not seasoning enough — every layer needs flavor
What to Serve With
- A fresh green salad
- Garlic roasted green beans
- Warm rolls or cornbread
- Apple cider or sparkling water
FAQ
Can I freeze these?
Yes! Freeze after baking and cool. Wrap well. Reheat in oven at 350°F for 20–25 mins.
Can I use canned pumpkin?
No, it’s too soft and mushy. Use fresh roasted pumpkin cubes.
Can I make this vegan?
It already is! Just double-check your broth.
Let’s Make Stuffed Bell Peppers Thanksgiving Style
Step 1: Cook the Quinoa
Add 1 cup rinsed quinoa and 2 cups vegetable broth to a medium saucepan. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes or until the quinoa is fluffy and liquid is absorbed. Remove from heat and let sit for 5 minutes.
Step 2: Toast the Pecans
In a dry skillet, toast ½ cup chopped pecans over medium heat for about 2–3 minutes, stirring frequently, until fragrant and slightly golden.
Step 3: Sauté Shallots
Heat 1 tbsp olive oil in the same skillet. Add 1 finely chopped shallot and cook for 2–3 minutes until soft and translucent.
Step 4: Mix the Stuffing
In a large bowl, combine cooked quinoa, sautéed shallots, 1 cup cubed roasted pumpkin, ½ cup dried cranberries, ½ cup toasted pecans, ½ tsp salt, ¼ tsp black pepper, ¼ tsp ground cinnamon, and ¼ tsp dried thyme. Mix gently until everything is evenly combined.
Step 5: Stuff the Peppers
Spoon the filling evenly into 4 prepared bell peppers. Pack lightly but don’t overfill.
Step 6: Bake the Peppers
Place stuffed peppers upright in a baking dish. Add ¼ cup water to the bottom to help steam. Cover loosely with foil and bake at 375°F for 30 minutes. Remove foil and bake 5 more minutes.
Step 7: Serve and Garnish
Let cool slightly, then garnish with fresh parsley if you like. Serve warm!
Leftovers & Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave until warmed through. You can also freeze them for up to 2 months — just wrap tightly and reheat from frozen or thaw overnight in the fridge.
Conclusion
These Thanksgiving-style stuffed peppers are the kind of dish that feels both hearty and wholesome. It’s a perfect way to celebrate fall flavors — even if you’re not doing a full Thanksgiving spread. If you give this a try, leave a comment and let me know how it turned out or if you have any questions!