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Pumpkin Peppers – Stuffed Peppers with a Halloween Twist Recipe

Pumpkin Peppers – Stuffed Peppers with a Halloween Twist Recipe
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★★★★★

4.7 from 27 reviews

Pumpkin Peppers are a festive and flavorful Halloween-inspired dish featuring large orange peppers carved with spooky faces and stuffed with a savory mixture of basmati rice, vegetables, sun-dried tomatoes, cheese, and toasted pumpkin seeds and pine nuts. This colorful and hearty recipe offers a delightful twist on traditional stuffed peppers, perfect for seasonal celebrations or a cozy autumn meal.

Ingredients

Scale

Main Ingredients

  • 5 large orange peppers
  • 200 g basmati rice (1 cup – washed and drained)
  • 1 tbsp olive oil (approx)
  • 1 medium onion (peeled and chopped)
  • 2 cloves garlic (crushed or chopped)
  • 1 small courgette (zucchini) (chopped into very small cubes)
  • 60 g mushrooms (chopped)
  • 4 large sun-dried tomatoes (chopped)
  • 3 tbsp sun-dried tomato paste
  • Salt and pepper (to taste)
  • 2 tsp sweet paprika (not hot variety)
  • 460 ml boiling water (2 x the volume of the rice)
  • 75 g Cheddar cheese (or alternative hard cheese, grated; use dairy-free/vegan cheese or omit if preferred)
  • 30 g mixed pumpkin seeds and pine nuts (toasted for 10 minutes in a hot oven)
  • A little extra cheese to sprinkle on top

Instructions

  1. Prepare the Peppers: Slice off the top from each pepper, leaving enough room to fill and carve. Set the tops aside, keeping the stalks so you can return them later.
  2. Remove Seeds and Pith: Carefully remove and discard the seeds and pith from inside the peppers using a small, sharp vegetable knife.
  3. Carve Faces: Cut Halloween Pumpkin faces into the outside of each pepper. Push the cut-out pieces inward so they fall inside, then tip them out. Save these pieces to add to the rice stuffing.
  4. Set Peppers Aside: Keep the prepared peppers while making the stuffing.
  5. Toast Nuts and Seeds: Spread pumpkin seeds and pine nuts on a baking tray and roast in a hot oven at 200°C (400°F/Gas 6) for 10 minutes, turning occasionally to avoid burning.
  6. Wash Rice and Prep Vegetables: Wash and drain the rice. Chop onion, garlic, courgette, mushrooms, and sun-dried tomatoes. Grate the cheese.
  7. Sauté Onion: Heat olive oil in a large saucepan and sauté the onion until translucent.
  8. Add Garlic: Add crushed or chopped garlic and fry briefly until fragrant.
  9. Cook Vegetables: Add chopped courgette and mushrooms. Cook over low heat until softened.
  10. Add Sun-Dried Tomatoes: Stir in the chopped sun-dried tomatoes.
  11. Cook Rice: Add the washed rice and fry, stirring frequently, over low to medium heat for 3–4 minutes.
  12. Add Tomato Paste and Seasoning: Stir in sun-dried tomato paste, salt, pepper, and sweet paprika. Cook for an additional minute.
  13. Add Boiling Water and Simmer: Pour in boiling water and stir. Bring to boil then cover and simmer on low heat for about 10 minutes until all water is absorbed and rice is tender. Check at 8 minutes.
  14. Adjust Seasoning and Add Cheese & Nuts: Turn off heat, taste and adjust seasoning as needed. Stir through grated cheese and toasted pumpkin seeds and pine nuts. Allow to cool a bit if not cooking immediately.
  15. Preheat Oven: Preheat oven to 200°C (400°F/Gas 6).
  16. Stuff Peppers: Carefully fill each pepper with the rice stuffing.
  17. Top with Cheese and Replace Tops: Sprinkle extra cheese over stuffing before replacing the sliced pepper tops with their stalks.
  18. Prepare to Roast: Place peppers upright in a deep oven-proof roasting dish (about 3 inches deep). Pour 2–3 tablespoons of water around the peppers.
  19. Cover and Roast: Cover the dish and peppers with foil and roast for 35 minutes.
  20. Finish Roasting Uncovered: Remove the foil and roast peppers uncovered for an additional 10–15 minutes to brown cheese and finish cooking.
  21. Serve and Reheat: Serve hot. To reheat, cover with foil and warm in a hot oven for 15–20 minutes or microwave on high for 2–3 minutes.

Notes

  • Use dairy-free or vegan cheese alternatives or omit cheese as needed.
  • Sweet paprika is recommended for flavor without heat.
  • Keeping the pepper tops with stalks adds to the festive look.
  • Pumpkin seeds and pine nuts add a nice crunch and complement the pumpkin theme.
  • Check the rice cooking time carefully to avoid overcooking.
  • Adjust seasoning to taste, especially salt and paprika.
  • These peppers can be prepared ahead and reheated gently.
  • Be careful when carving peppers; use a small sharp knife for intricate designs.

Nutrition

Keywords: stuffed peppers, Halloween recipe, pumpkin peppers, vegetarian stuffed peppers, festive recipe, autumn recipe, basmati rice, roasted peppers

Find it online: https://yumwithmia.com/pumpkin-peppers-stuffed-peppers-with-a-halloween-twist-recipe/