Pumpkin Stuffed Bell Peppers
Get ready for these amazing, cheesy Pumpkin Stuffed Bell Peppers that’s loaded with flavor. It’s officially pumpkin season and I’m so happy about it. My mind has been churning with all the different ways I can use pumpkin. Apart from pumkin pies, yum – I’ve been obsessing about new ways to use them and the results are delicious.
Meet my first new pumpkin creation;
Pumpkin Stuffed Bell Peppers
This recipe is a new twist on my favorite comfort foods. It’s packed with amazing textures – from soft pumkin to smoky chickpeas all accompanied by crunchy sunflower seeds. This recipe has it all.
What’s great about these Pumkin Stuffed Bell Peppers:
- Super easy and tasty recipe
- Healthy recipe that’s easy to adapt to a vegan version
- Gluten free and soy free
- Loaded with nutrients, plant protein and fiber
Vegan version
Even though I adore cheese, I also like to make a vegan version of all my recipes. Cutting out the cheese makes the recipe lighter and healthier. You can make these Pumpkin Stuffed Bell Peppers vegan in several ways. The first way is to simply replace the cheese with vegan cheese. It’s super easy and you still get that cheesy taste and texture.
Another cheese substitute is adding nutritional yeast to the pumpkin stuffing (additionally, you can top off with a little drizzle of breadcrumbs). Optionally, you can also leave the cheese out entirely.
How are these Pumpkin Stuffed Bell Peppers made:
- Preheat the oven to 400F.
- Start by placing the bell pepper halfs on a baking sheet and prebake them in the oven for 10-15 minutes.
- While the bell peppers are baking, heat a sauté pan with olive oil and pour in the precooked chickpeas. Season with salt and smoked paprika and let them cook for 5 minutes at medium heat.
- Add the diced pumpkin, celery, spring onions, minced garlic and sunflower seeds and stir everything together. Let it cook for 3-5 minutes while stirring occassionally.
- Next, add the parsley and take the pan off the heat.
- Take the bell peppers out of the oven and load the pumpkin mix into each bell pepper half. Top the stuffed bell peppers with grated parmesan and shredded cheese.
- Bake the stuffed peppers in the oven for 10-15 minutes.
- Serve hot and enjoy.
Pumpkin Stuffed Bell Peppers
Ingredients
- 6 medium Bell Peppers Cut into halves
- 1 Hokkaido Pumpkin Diced
- 1 can Cooked Chickpeas
- 4 Celery Stalks Sliced
- 4 Spring Onions Sliced
- 3 Garlic Cloves Minced
- ¼ cup Sunflower Seeds
- 1 bunch Fresh Parsley Roughly chopped
- 2 tbsp Smoked Paprika
- Pinch of salt
- Pinch of Pepper
- ⅓ cup Grated Parmesan Or vegan parmesan
- ⅓ cup Shredded Cheese Or vegan cheese
- 1 tbsp Olive Oil
Instructions
- Preheat the oven to 400F.
- Start by placing the bell pepper halves on a baking sheet and prebake them in the oven for 10-15 minutes.
- While the bell peppers are baking, heat a sauté pan with olive oil and pour in the precooked chickpeas. Season with salt and smoked paprika and let them cook for 5 minutes at medium heat.
- Add the diced pumpkin, celery, spring onions, minced garlic and sunflower seeds and stir everything together. Let it cook for 3-5 minutes while stirring occasionally.
- Next, add the parsley and take the pan off the heat.
- Take the bell peppers out of the oven and load the pumpkin mix into each bell pepper half. Top the stuffed bell peppers with grated parmesan and shredded cheese. Bake the stuffed peppers in the oven for 10-15 minutes. Serve hot and enjoy.
