Pumpkin Stuffed Bell Peppers
This amazing Pumpkin stuffed bell peppers recipe is a new twist on my favorite comfort foods. It's packed with amazing textures - from soft pumpkin to smoky chickpeas all accompanied by crunchy sunflower seeds. This recipe has it all.
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.