11 Stuffed Veggie Fall Dinner Recipes

Stuffed Bell Peppers With Quinoa and Black Beans

Stuffed Bell Peppers with Quinoa and Black Beans is a wholesome, vibrant dish that combines the earthy flavors of black beans and quinoa, all packed inside nutrient-rich bell peppers. It’s perfect for a cozy fall dinner, providing a comforting and filling meal that’s rich in protein and fiber while also being vegetarian-friendly.

Cooking Steps Instructions

1. Preheat the oven to 375°F (190°C).
2. In a saucepan, heat olive oil over medium heat, then sauté the onion and garlic until soft.
3. Add the quinoa, cumin, chili powder, salt, pepper, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes or until liquid is absorbed.
4. In a large bowl, combine cooked quinoa, black beans, and corn; mix well.
5. Cut the tops off the bell peppers and remove the seeds. Stuff the peppers with the quinoa mixture and place in a baking dish.
6. Bake for 25-30 minutes until the peppers are tender.
7. Garnish with fresh cilantro before serving. Enjoy!

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Savory Stuffed Acorn Squash With Sausage and Apples

Savory Stuffed Acorn Squash with Sausage and Apples is a delightful fall dish that showcases the natural sweetness of acorn squash combined with the savory flavors of sausage and the tartness of apples. This dish is perfect for a comforting dinner, offering a balanced blend of proteins, carbohydrates, and seasonal flavors all beautifully presented in a roasted squash.

Cooking Steps Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the acorn squash in half and scoop out the seeds. Brush with olive oil, seasoning with salt and pepper, and place cut side down on a baking sheet. Roast for 25-30 minutes.
3. In a skillet, heat olive oil over medium heat and sauté the onion, celery, and garlic until softened.
4. Add the ground sausage to the skillet and cook until browned; then stir in the diced apples and sage, cooking for an additional 5 minutes.
5. Combine the sausage mixture with chicken broth and optional Parmesan cheese for added richness.
6. Flip the roasted squash cut side up, and fill each half with the savory sausage-apple mixture.
7. Return to the oven and bake for an additional 10-15 minutes until heated through.
8. Serve warm, garnished with additional sage if desired. Enjoy!

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Spinach and Feta Stuffed Portobello Mushrooms

Spinach and Feta Stuffed Portobello Mushrooms are a delightful vegetarian dish perfect for a cozy fall dinner. The earthy flavor of the portobello mushrooms pairs beautifully with the creamy feta cheese and nutritious spinach, creating a satisfying meal that’s both hearty and healthy. This dish can serve as an appetizer or a main course and is simple to prepare.

Cooking Steps Instructions

1. Preheat the oven to 375°F (190°C).
2. Clean the portobello mushrooms and gently remove the stems.
3. In a skillet, heat olive oil over medium heat and sauté the minced garlic until fragrant. Add the chopped spinach and cook until wilted.
4. In a bowl, mix the sautéed spinach, feta, cream cheese, salt, pepper, and parsley until well combined.
5. Place the portobello mushrooms on a baking sheet and fill each cap generously with the spinach and feta mixture.
6. Bake in the preheated oven for 20-25 minutes until the mushrooms are tender and the filling is lightly golden.
7. Serve warm and enjoy this flavorful fall dish!

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Mediterranean Stuffed Zucchini Boats

Mediterranean Stuffed Zucchini Boats are a vibrant and flavorful dish that brings the tastes of the Mediterranean to your table. These zucchini boats are filled with a delicious mixture of quinoa, cherry tomatoes, olives, and feta cheese, making them a healthy and satisfying option for a fall dinner. They are not only visually appealing but also packed with nutrients and are incredibly easy to prepare.

Cooking Steps Instructions

1. Preheat the oven to 375°F (190°C).
2. Slice the zucchinis in half lengthwise and scoop out the center to create boats.
3. In a bowl, mix the cooked quinoa, cherry tomatoes, feta cheese, olives, minced garlic, olive oil, Italian seasoning, salt, and pepper until well combined.
4. Fill each zucchini boat with the quinoa mixture, pressing gently to pack it in.
5. Place the stuffed zucchini on a baking sheet and bake for 25-30 minutes until the zucchini is tender.
6. Garnish with fresh basil before serving and enjoy your Mediterranean-inspired meal!

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Cheesy Stuffed Sweet Potatoes With Spinach and Ricotta

Cheesy Stuffed Sweet Potatoes With Spinach and Ricotta are a comforting and nutritious fall dish that beautifully combines the sweetness of roasted sweet potatoes with a rich and creamy filling. This recipe offers a delightful mix of flavors and textures, making it a perfect meal for cozy nights and gatherings. Packed with spinach, ricotta, and topped with cheese, these stuffed sweet potatoes are sure to please everyone at the table.

Cooking Steps Instructions

1. Preheat the oven to 400°F (200°C).
2. Poke holes in the sweet potatoes with a fork and bake for 45-60 minutes until tender.
3. While the potatoes are baking, heat olive oil in a pan, add minced garlic and chopped spinach, cooking until wilted.
4. In a bowl, mix the sautéed spinach, ricotta cheese, half of the mozzarella, salt, and pepper until well combined.
5. Once sweet potatoes are cooked, let them cool slightly, then slice them open and gently scoop out some of the flesh.
6. Fill each sweet potato with the spinach and ricotta mixture, top with remaining mozzarella and Parmesan cheese.
7. Return to the oven and bake for an additional 15-20 minutes, until the cheese is bubbly and golden.
8. Garnish with fresh herbs if desired and serve warm. Enjoy your cheesy stuffed sweet potatoes!

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Herbed Couscous Stuffed Tomatoes

Herbed Couscous Stuffed Tomatoes are a fresh and vibrant dish perfect for a fall dinner. Juicy tomatoes are hollowed out and filled with a flavorful mixture of couscous, herbs, and spices, bringing a delightful and healthy vegetarian option to your table. They make for a great side dish or even a light main course, bursting with color and taste.

Cooking Steps Instructions

1. Preheat the oven to 375°F (190°C).
2. Cook the couscous in vegetable broth according to package instructions, then fluff with a fork.
3. While the couscous cooks, slice the tops off the tomatoes and scoop out the insides, discarding seeds and juices.
4. In a bowl, combine cooked couscous, parsley, basil, lemon juice, olive oil, garlic, salt, and pepper. Mix well.
5. Stuff each tomato with the couscous mixture, and if desired, sprinkle feta cheese on top.
6. Place the stuffed tomatoes in a baking dish and bake for about 20-25 minutes until the tomatoes are tender.
7. Serve warm and enjoy your herbed couscous stuffed tomatoes!

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Stuffed Butternut Squash With Wild Rice and Cranberries

Stuffed Butternut Squash with Wild Rice and Cranberries is a hearty and flavorful dish that perfectly embodies the essence of fall. The creamy squash halves are filled with a delightful mixture of wild rice, dried cranberries, nuts, and spices, making for a nutritious main course that’s both satisfying and visually appealing.

Cooking Steps Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. Brush the cut sides with olive oil and season with salt and pepper, then place them cut side down on a baking sheet. Roast for about 30-40 minutes until tender.
4. While the squash roasts, cook the wild rice in vegetable broth according to package directions.
5. In a skillet, heat olive oil over medium heat. Sauté the onion and garlic until fragrant and translucent.
6. In a large bowl, combine cooked wild rice, sautéed onion and garlic, dried cranberries, chopped nuts, cinnamon, nutmeg, and season with salt and pepper.
7. Once the squash is done, remove it from the oven and carefully flip it over. Fill each half with the wild rice mixture.
8. Return to the oven and bake for an additional 15-20 minutes until heated through.
9. Garnish with fresh parsley before serving and enjoy your stuffed butternut squash!

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Lentil and Vegetable Stuffed Eggplant

Lentil and Vegetable Stuffed Eggplant is a delicious and nutritious dish that showcases the rich flavors of fall vegetables. This dish features tender eggplant halves filled with a savory mixture of lentils, tomatoes, bell peppers, and spices, making it a perfect vegetarian option for a cozy dinner.

Cooking Steps Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut the eggplants in half lengthwise and scoop out some flesh to create a boat; set aside the flesh.
3. Brush the eggplant halves with olive oil and season with salt and pepper. Place them cut side up on a baking sheet.
4. In a skillet, heat olive oil over medium heat, then sauté the onion and garlic until soft.
5. Add the diced bell pepper, eggplant flesh, diced tomatoes, cooked lentils, cumin, paprika, salt, and pepper to the skillet. Cook until heated through.
6. Spoon the lentil and vegetable mixture into each eggplant half, filling them generously.
7. Bake in the preheated oven for 25-30 minutes until the eggplants are tender.
8. Garnish with fresh parsley before serving and enjoy your stuffed eggplant!

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Mexican Style Stuffed Poblano Peppers

Mexican Style Stuffed Poblano Peppers are a vibrant and flavorful dish that combines the smokiness of poblano peppers with a savory filling of quinoa, beans, corn, and spices. This vegetarian delight is both satisfying and packed with nutrients, making it a fantastic option for a hearty fall dinner.

Cooking Steps Instructions

1. Preheat the oven to 375°F (190°C).
2. Roast the poblano peppers directly over a gas flame or in the oven until their skins are charred; then place them in a bowl and cover for 10 minutes.
3. In a skillet, heat olive oil and sauté the onion and garlic until translucent.
4. Add cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper to the skillet. Mix well and cook until heated through.
5. Carefully peel the charred skins off the poblano peppers, then make a slit on one side of each pepper and remove the seeds.
6. Stuff each poblano pepper with the quinoa mixture, placing them in a baking dish. Top with shredded cheese if desired.
7. Bake for 20-25 minutes until the peppers are tender and the cheese is melted.
8. Garnish with fresh cilantro before serving and enjoy your Mexican Style Stuffed Poblano Peppers!

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Moroccan Spiced Stuffed Delicata Squash

Moroccan Spiced Stuffed Delicata Squash is a delicious fall dish that showcases the sweet and nutty flavor of delicata squash paired with a warm and aromatic Moroccan-inspired filling. This vibrant vegetarian recipe features spiced couscous, dried fruits, and nuts, making it a wholesome and visually appealing centerpiece for your dinner table.

Cooking Steps Instructions

1. Preheat the oven to 400°F (200°C).
2. Halve the delicata squashes lengthwise and scoop out the seeds; place cut-side up on a baking sheet.
3. Drizzle with olive oil, and season with salt and pepper; roast for about 25-30 minutes until tender.
4. In a saucepan, bring vegetable broth or water to a boil; stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes before fluffing with a fork.
5. In a large bowl, mix the cooked couscous with raisins, nuts, cumin, cinnamon, turmeric, salt, and pepper.
6. Stuff each roasted squash half with the couscous mixture, then return to the oven for an additional 10-15 minutes.
7. Garnish with fresh parsley before serving, and enjoy your Moroccan Spiced Stuffed Delicata Squash!

Asian-Inspired Stuffed Cabbage Rolls

Asian-Inspired Stuffed Cabbage Rolls are a delightful and flavorful dish that creatively combines tender cabbage leaves with a savory filling of rice, vegetables, and aromatic spices. These rolls are perfect for the fall season and can be served as an appetizer or a main course, showcasing unique Asian flavors that are both comforting and satisfying.

Cooking Steps Instructions

1. Bring a large pot of water to a boil and carefully add the cabbage head. Blanch for about 2-3 minutes until the leaves are pliable. Remove and cool, peeling off 12 leaves as they soften.
2. In a large bowl, combine cooked rice, ground pork (or tofu), green onions, soy sauce, ginger, garlic, chopped carrot, sesame oil, salt, and pepper. Mix well until fully incorporated.
3. Lay a cabbage leaf flat, place 2-3 tablespoons of the filling at the base, and roll tightly, tucking in the sides to secure. Repeat with remaining leaves and filling.
4. In a large skillet or pot, heat a bit of oil over medium heat and arrange the stuffed cabbage rolls seam-side down. Add rice vinegar and a splash of water, cover, and simmer for about 20-25 minutes until the filling is cooked through.
5. Garnish with fresh cilantro before serving, and enjoy your delicious Asian-Inspired Stuffed Cabbage Rolls!