Manchego & Roasted Garlic Butternut Squash and Chickpea Stuffed Peppers

  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Yield: 2-4 1x


  • 2 T Olive Oil
  • 2 c cubed Butternut Squash
  • 15 oz can chickpeas, drained and rinsed
  • 1/2 yellow onion, thinly sliced
  • 3 T Urban Accents Manchego & Roasted Garlic Seasoning
  • 2 bell peppers, tops and seeds removed, sliced in half
  • 1 c cooked spinach
  • Salt/pepper to taste
  • Parmesan, Ricotta, and Parsley, for topping


  1. Preheat oven to 450 degrees and line baking sheet with parchment paper.
  2. Toss butternut squash, onion, and chickpeas with olive oil & Urban Accents seasoning. Spread evenly onto parchment paper, and Roast for 20-25 minutes, gently tossing half way through to avoid sticking.
  3. Meanwhile, place peppers cut side up into greased casserole dish, set aside.
  4. Heat oil in small saute pan, add spinach, and cook until wilted.
  5. Toss Roasted Butternut Squash mixture with cooked spinach, and reduce oven to 400 degrees.
  6. Fill each pepper half with Squash mixture, sprinkle with parmesan, and bake for 15-20 minutes.
  7. Top with big spoonful of Ricotta and garnish with Parsley. Serve!!

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