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Stuffed Pumpkin Peppers : Easy Creamy Stuffed Pumpkin Peppers Recipe Perfect for Fall

Stuffed Pumpkin Peppers

A seasonal twist on classic stuffed peppers, featuring pumpkin puree for creamy sweetness and a savory filling. Perfect for fall gatherings or cozy weeknight dinners.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 peppers
Course: Main Dish
Cuisine: American
Calories: 370
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Bell Peppers
  • 4 large bell peppers any color, red and orange are recommended for fall vibes
Filling
  • 1 cup pumpkin puree canned or fresh roasted; use about 1 small sugar pumpkin for fresh
  • 1 pound ground turkey or beef substitute with lentils for vegan
  • 1 cup cooked quinoa or brown rice use cauliflower rice for low carb option
  • 1 medium onion finely diced
  • 2 cloves garlic minced
  • 1 can diced tomatoes 14 oz, drained
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • salt and pepper to taste
  • 1 cup shredded cheddar cheese optional; use dairy-free for vegan
  • 2 tbsp olive oil
  • fresh parsley or cilantro for garnish

Equipment

  • Baking dish,
  • skillet,
  • oven

Method
 

  1. Preheat the Oven: Preheat your oven to 375°F (190°C). While it warms, gather your ingredients.
  2. Prepare the Peppers: Rinse the bell peppers under cool water. Slice off the tops, about 1/2 inch down. Remove the seeds and membranes with a spoon. If they don’t stand upright, slice a thin layer off the bottom. Place in a baking dish, cut side up. Drizzle a bit of olive oil inside each to prevent sticking and add flavor.
  3. Cook the Filling Base: In a large skillet over medium heat, warm 2 tablespoons of olive oil. Sauté the diced onion for 3-4 minutes until translucent and fragrant. Stir in the minced garlic for 1 minute more, being careful not to burn it.
  4. Brown the Protein: Add the ground turkey or beef to the skillet. Break it up with a wooden spoon and cook for 5-7 minutes until browned and no longer pink. Drain excess fat if needed. For vegetarian option, skip this step and substitute with drained black beans and warm them through.
  5. Incorporate Pumpkin and Grains: Stir in the pumpkin puree until smooth. Add the cooked quinoa or rice and mix well. Let it simmer for 2 minutes to meld flavors.
  6. Season and Add Tomatoes: Pour in the drained diced tomatoes along with the cumin and smoked paprika. Season with salt and pepper to taste. Stir everything together and cook for another 3 minutes. Taste and adjust; for spicy version, add a pinch of red pepper flakes.
  7. Stuff the Peppers: Spoon the filling generously into each prepared pepper. Top with shredded cheddar cheese if using.
  8. Bake to Perfection: Cover the baking dish with foil and bake for 25 minutes. Then remove the foil and continue baking uncovered for 5-10 more minutes until the peppers are tender and the cheese is bubbly.
  9. Rest and Serve: Let the dish rest for 5 minutes after removing from the oven before serving. Garnish with chopped parsley or cilantro and serve warm with crusty bread to soak up any juices.

Nutrition

Calories: 370kcalCarbohydrates: 32gProtein: 24gFat: 16gSaturated Fat: 5gCholesterol: 65mgSodium: 430mgPotassium: 650mgFiber: 6gSugar: 8gVitamin A: 8800IUVitamin C: 180mgCalcium: 180mgIron: 3mg

Notes

These stuffed peppers are a nutritious and hearty dish perfect for fall dinners and vegetarian or low-carb meals. Substitutions include using butternut squash instead of pumpkin or swapping out beef for turkey or lentils. For a spicy twist, add jalapeños or red pepper flakes.
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