Oh, friends, let me tell you about my absolute favorite fall dish – these pumpkin-stuffed bell peppers! They’re like autumn exploded into a meal – vibrant colors, cozy spices, and that rich pumpkin flavor we all crave this time of year. I first made these on a chilly Sunday afternoon when I had extra pumpkin puree from pie-making and some beautiful peppers from the farmer’s market. The result? Magic! What I love most (besides how gorgeous they look on the table) is how EASY they come together – just mix, stuff, and bake. The pumpkin filling gets all velvety and spiced while the peppers soften just enough to still have that satisfying crunch. It’s one of those recipes where every bite makes you go “Mmm…” and then immediately want another. Perfect for meatless Mondays, Thanksgiving sides, or anytime you want something hearty yet healthy!
Why You’ll Love These Pumpkin-Stuffed Bell Peppers
Trust me, these aren’t your average stuffed peppers – here’s why they’ll become your new fall obsession:
- So easy! Just 15 minutes prep – perfect for busy weeknights
- Super customizable – swap in your favorite grains or add protein like turkey
- Packed with nutrients from pumpkin, peppers, and quinoa
- The ultimate fall comfort food with warm spices and cozy flavors
- Stunning presentation – those colorful peppers just beg to be Instagrammed!
Honestly, the hardest part is waiting for them to bake while that amazing pumpkin aroma fills your kitchen!
Ingredients for Pumpkin-Stuffed Bell Peppers :
- 4 large bell peppers (any color)
- 1/4 cup grated Parmesan cheese (optional)Filling:
- 2 cups pumpkin puree
- 1 cup cooked quinoa
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 1/4 tsp salt
Ingredient Notes & Substitutions
If you want a little extra protein, substitute some of the quinoa with cooked ground turkey or lentils. The cheese can be left out for a vegan option. If you don’t have pumpkin puree, substitute butternut squash or canned pumpkin. The peppers can be any color you like – red, yellow, or green all work well.
How to Make Pumpkin-Stuffed Bell Peppers
Okay, let’s get cooking! This is where the magic happens – turning those simple ingredients into the most gorgeous, flavor-packed stuffed peppers you’ve ever had. I’ve made these dozens of times, and here’s exactly how I do it:
- Fire up your oven first! Preheat to 375°F (190°C) – this gives your peppers that perfect roast while keeping them tender-crisp.
- Prep those beauties: Slice the tops off your peppers (save them for garnish if you’re fancy!) and scoop out all the seeds and membranes. I like to give them a little rinse too – gets rid of any stray seeds.
- Sizzle time: Heat olive oil in a pan over medium heat. Toss in your diced onions and garlic – cook until they’re soft and smell amazing (about 3-4 minutes). Don’t let the garlic brown!
- Mix it up: In a big bowl, combine your pumpkin puree, cooked quinoa, sautéed onions and garlic, and all those warm spices. Stir until everything’s best friends. Taste it! Need more salt? More cumin? Now’s the time to adjust.
- Stuff with love: Pack that pumpkin mixture into your pepper shells – I use an ice cream scoop for neatness. Fill them right to the top but don’t overstuff or they’ll burst while baking.
- Cheese please (optional): Sprinkle with Parmesan if using – it gets all golden and crispy on top.
- Bake until perfect: 25-30 minutes until the peppers have softened but still hold their shape. You want them tender enough to cut with a fork but not mushy.
Tips for Perfect Pumpkin-Stuffed Bell Peppers
Few quick pro tips from my many kitchen experiments:
- Pick sturdy peppers – ones that can stand upright on their own for even baking
- Don’t skip the quinoa cooking step – it absorbs excess moisture from the pumpkin
- Trust your nose – if your kitchen smells amazing, the peppers are probably done
- Let them rest 5 minutes before serving – the filling sets perfectly
Serving Suggestions for Pumpkin-Stuffed Bell Peppers
Oh, these peppers deserve the perfect supporting cast! I love serving them with a crisp green salad – the freshness balances the rich pumpkin beautifully. For cozy nights, add some crusty bread to sop up all those delicious juices. Want to make it a feast? Roasted Brussels sprouts or sweet potatoes are magical alongside. Top with fresh parsley or cilantro for a pop of color and freshness – makes the whole dish sing!
Storage & Reheating
These stuffed peppers keep like a dream! Just pop any leftovers in an airtight container – they’ll stay fresh in the fridge for about 3 days. When you’re ready to enjoy them again, I recommend reheating in the oven at 350°F for 10 minutes to keep that perfect texture. In a pinch, the microwave works too – just add a tiny splash of water first to keep them from drying out. So good you might want to make extra!
Nutritional Information
Just so you know, these numbers are estimates (your exact amounts may vary slightly). Each stuffed pepper serving packs about 220 calories with 7g of fat (only 2g saturated), 35g carbs (including 6g fiber – nice!), and 8g protein. It’s a delicious way to get vitamin A from the pumpkin and vitamin C from the peppers! Pretty great for something that tastes this indulgent, right?
Frequently Asked Questions
Can I use canned pumpkin? Absolutely! Just make sure it’s pure pumpkin puree, not pumpkin pie filling (which has added sugars and spices). The canned stuff works great when fresh isn’t available.
How do I prevent soggy peppers? Two tricks: 1) Don’t overstuff them – leave a little room at the top so the filling doesn’t bubble over. 2) Bake them upright in a snug baking dish so they hold their shape.
Is this recipe gluten-free? Yes! As long as your quinoa and pumpkin puree are certified gluten-free (most are), you’re good to go. It’s naturally gluten-free and perfect for those with sensitivities.
Can I make these ahead? You bet! Prep the peppers and filling separately up to a day in advance, then stuff and bake when ready. They also reheat beautifully.
What if I don’t like quinoa? No problem! Try brown rice, farro, or even cauliflower rice for a lower-carb option. The pumpkin filling works with almost any grain.
Final Thoughts
There you have it – my go-to pumpkin-stuffed peppers that never fail to impress! I’d love to see your creations – tag me if you make them, and don’t forget to tell me how you customized them. Honestly? I think you’re gonna fall in love at first bite. Happy stuffing!
Print4 Irresistible Pumpkin-Stuffed Bell Peppers Your Guests Will Devour
A hearty and colorful dish featuring bell peppers stuffed with a savory pumpkin and spice mixture, baked to perfection.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 large bell peppers (any color)
- 2 cups pumpkin puree
- 1 cup cooked quinoa
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 1/4 cup grated Parmesan cheese (optional)
- Salt to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- Heat olive oil in a pan over medium heat. Sauté onion and garlic until soft.
- Mix pumpkin puree, quinoa, sautéed onions, garlic, cumin, paprika, black pepper, and salt in a bowl.
- Stuff the bell peppers with the pumpkin mixture.
- Place the stuffed peppers in a baking dish. Sprinkle with Parmesan cheese if using.
- Bake for 25-30 minutes until peppers are tender.
- Serve warm.
Notes
- Use fresh pumpkin puree for best flavor.
- Add cooked ground turkey or lentils for extra protein.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 bell pepper
- Calories: 220
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 5mg
