Why Make This Recipe
This recipe is great. It has good flavors. The peppers look nice. The meal is healthy. You can change it easily. It works for any meal.
How to Make Pumpkin Stuffed Peppers
Making these peppers is easy. You will cook the filling. Then you will stuff the peppers. After that, you will bake them.
Ingredients of Pumpkin Stuffed Peppers
Produce
* Bell Peppers (use different colors)
* Onion
* Garlic
* Fresh Herbs (like parsley, sage, or thyme)
Pantry Staples
* Canned Pumpkin Puree (make sure it’s not pie filling)
* Cooked Rice
* Vegetable Broth or Chicken Broth
* Olive Oil
* Salt
* Black Pepper
Protein (Optional)
* Ground Turkey Sausage
* Ground Beef
* Lentils (for a meat-free option)
Cheese (Optional)
* Parmesan Cheese
* Cheddar Cheese
* Feta Cheese
Directions of Pumpkin Stuffed Peppers
Prepare the Bell Peppers
1. Wash and dry the bell peppers well.
2. Cut each pepper in half long ways. Take out the seeds and white parts.
3. Put a little olive oil inside each pepper. Add salt and pepper.
4. Put the pepper halves on a baking sheet. The cut side should face up.
Cook the Filling
1. Heat olive oil in a large pan on medium heat.
2. Cook the chopped onion until it is soft.
3. Add the minced garlic and cook until it smells good.
4. If you use meat (ground turkey sausage, ground beef, or lentils), add it now. Cook until it is brown. Break it up with a spoon. Drain any extra fat.
5. Stir in the canned pumpkin puree, cooked rice, and broth.
6. Add salt, pepper, and your fresh herbs.
7. Let it cook gently for 5-7 minutes. This lets the flavors mix.
8. If you want, stir in some of your chosen cheese.
Stuff and Bake
1. Spoon a lot of the pumpkin filling into each bell pepper half.
2. If you use more cheese, sprinkle it on top of the stuffed peppers.
3. Pour about ½ inch of water into the bottom of the baking sheet. This helps the peppers cook and stay soft.
4. Bake in a hot oven (check the full recipe for the exact temperature and time).
How to Serve Pumpkin Stuffed Peppers
- These peppers are a full meal. But you can add these things:
- A simple green salad with a light dressing.
- Crusty bread to soak up extra sauce.
- Quinoa or couscous if you want more grains.
How to Store Pumpkin Stuffed Peppers
- After the peppers are cooked and cool, you can store them.
- Wrap each pepper alone.
- Put them in a container that seals tight.
- Store in the fridge for up to 3 days.
- You can also freeze them for up to 3 months. Reheat in the oven.
Tips to Make Pumpkin Stuffed Peppers
- Choose good peppers: Pick firm peppers with bright colors. No spots. Different colors make it look good.
- Soften peppers: If you want very soft peppers, bake them for 10-15 minutes before you stuff them. Or, you can put them in boiling water for 3-5 minutes.
- Taste the filling: Taste the filling before you stuff the peppers. Add more seasoning if you need it.
- Don’t overfill: Don’t put too much filling in the peppers. Leave some space for it to expand.
Variation
- Spicy Pumpkin Stuffed Peppers: Add a pinch of red pepper flakes or a cut-up jalapeño to the filling.
- Meat-Free Delight: Do not use meat. Add more lentils, chickpeas, or cooked mushrooms.
- Creamy Taste: Stir in a spoon of cream cheese or some heavy cream to the filling.
- More Cheese: Try different cheeses. Goat cheese, smoked gouda, or mozzarella are good choices.
- Mediterranean Style: Add sun-dried tomatoes, olives, and feta cheese to the filling.
FAQs
Q1: Can I make Pumpkin Stuffed Peppers before I want to eat them?
A1: Yes, you can. You can make the filling and stuff the peppers one day before. Keep them in the fridge, covered. Bake them when you are ready to eat. This is good for meal prep or parties.
Q2: What kind of pumpkin should I use for Pumpkin Stuffed Peppers?
A2: Always use 100% pure canned pumpkin puree. Do not use pumpkin pie filling. Pie filling has spices and sugar that are not right for this dish.
Q3: Are Pumpkin Stuffed Peppers good for freezing?
A3: Yes, they are! After you bake them and they are completely cool, wrap each stuffed pepper. Put them in a container that can go in the freezer. They can stay in the freezer for up to 3 months. Thaw them in the fridge overnight. Heat them again in the oven.
Hearty Harvest Pumpkin Stuffed Peppers
These hearty bell peppers are filled with a savory mixture of ground turkey sausage, creamy pumpkin puree, cooked rice, and aromatic spices, then baked until tender. A perfect comforting meal for a chilly evening, combining wholesome ingredients with delightful flavors.
Equipment
- Baking sheet
- Large pan
Ingredients
Produce
- 4 large Bell Peppers (any color, like red, yellow, orange)
- 1 medium Onion chopped
- 2 cloves Garlic minced
- 2 tablespoons Parsley fresh, chopped
Pantry Staples
- 1 can (15 oz) Canned Pumpkin Puree (100% pure, not pie filling)
- 1 cup Cooked Rice (brown or white)
- ½ cup Vegetable Broth or Chicken Broth
- 2 tablespoons Olive Oil
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
Protein
- ½ lb Ground Turkey Sausage
Cheese
- ¼ cup Parmesan Cheese grated
Instructions
Prepare Peppers
- Wash and dry bell peppers, then cut them in half lengthwise, remove seeds and white parts. Drizzle with olive oil, season with salt and pepper, and place cut-side up on a baking sheet.
Cook Filling
- Heat 1 tablespoon of olive oil in a large pan over medium heat. Add chopped onion and cook for 5-7 minutes until softened, then stir in minced garlic and cook for another minute until fragrant.
Add Turkey
- Add ground turkey sausage to the pan, cook until browned, breaking it up with a spoon, then drain any excess fat.
Combine Ingredients
- Stir in the canned pumpkin puree, cooked rice, and vegetable broth. Season with salt, pepper, and chopped fresh parsley.
Simmer and Finish Filling
- Let the filling simmer gently for 5-7 minutes to meld flavors, then stir in the grated Parmesan cheese until melted.
Stuff Peppers
- Spoon a generous amount of the pumpkin filling into each bell pepper half.
Add Water
- Pour about ½ inch of water into the bottom of the baking sheet to help keep the peppers tender during baking.
Bake
- Bake in a preheated oven at 375°F (190°C) for 30-40 minutes, or until the peppers are tender and the filling is heated through.
Serve
- Serve the stuffed peppers hot as a complete meal.
Notes
For a vegetarian option, swap the ground turkey sausage with lentils or crumbled plant-based protein. You can also add a pinch of nutmeg or cinnamon to the filling for an extra autumnal flavor.