3 Healthy Fall Recipes


Fall is the perfect time to start making healthier recipes, incorporating harvest vegetables, and trying new recipes. Here are a few fall recipes to try this season.

Stuffed Peppers

This is a classic recipe that is healthy, filling, and delicious.


  • 4 bell peppers
  • 1 pound ground beef, preferably lean
  • 1 cup cooked white rice
  • 2 tablespoons chopped yellow onion
  • 1 teaspoon salt
  • 1 clove chopped garlic
  • 1 15-ounce can of tomato sauce
  • 1 cup mozzarella cheese

To make this recipe, preheat the oven to 350 degrees. Remove the stem ends, seeds, and membranes from the peppers. Fill a pot with enough water to cover the peppers and boil the water. Cook the peppers for two minutes in the water and then drain it.

Cook the meat and onion until the beef is brown, then drain it. Add in the rice, seasonings, and half of the tomato sauce, then stuff the mixture into the peppers. Stand the peppers into an eight-inch glass baking dish. Pour the rest of the tomato sauce in, and then cover the pan with foil. Bake for 10 minutes, then uncover and back for 15 minutes. Sprinkle with cheese and serve immediately.

Pumpkin Soup

What better way can you say fall than with a pumpkin soup? This recipe will serve four people.


  • 2 1/2 cups of pumpkin puree (for the healthiest outcome, make the puree yourself. Sugar pumpkins work particularly well).
  • 2 diced shallots
  • 3 cloves minced garlic
  • 2 cups vegetable broth
  • 1 cup coconut milk
  • 2 tablespoons maple syrup
  • 1/4 teaspoons of salt, pepper, cinnamon, and nutmeg

Cook the garlic in a saucepan with a small amount of olive oil until the garlic is golden and fragrant. Add all of the other ingredients and let it simmer. When it’s warm, use an immersion or traditional blender to puree the soup. Cook for another 5-10 minutes.

Pumpkin Alfredo

This pasta recipe brings fall flair to a classic recipe.


  • 12 ounces fettuccine
  • 2 tablespoon butter
  • 2 cloves minced garlic
  • 3/4 cup pumpkin puree
  • 1/2 cup milk
  • 1/2 cup parmesan
  • 1/2 teaspoon chopped rosemary
  • 2 tablespoon chopped parsley
  • 1/4 teaspoon nutmeg

To start, salt and boil a pot of water, then cook the fettuccine as the packaging instructions. Melt butter in a large skillet and add garlic. Cook until the garlic is fragrant. Add rosemary, pumpkin, milk, parmesan, and nutmeg. Stir until combined, then add salt and pepper to taste. Simmer for five minutes, then toss the pasta in the sauce and serve.