4 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
Scale
- 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