Rice & Pumpkin-Stuffed Peppers
Updated Feb 15, 2021, Published Sep 01, 2016
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Rice & Pumpkin-Stuffed Peppers
Ingredients
- 6 medium bell peppers, any color
- 2-3 tablespoons extra-virgin olive oil
- 1 small white or yellow onion, diced
- 4 garlic cloves, crushed
- ½ cup basmati rice, cooked al dente
- 8 ounces pumpkin puree, not pumpkin pie filling
- Kosher or fine sea salt
- Freshly ground black pepper
- Pinch of chili powder
- 1 handful fresh parsley, leaves removed and finely chopped
- 1 handful fresh coriander, leaves removed and finely chopped
- 1 handful radish sprouts
- 3 tablespoons roasted sunflower seeds
Instructions
- Preheat the oven to 440°F.
- Cut off the tops of the peppers and set them aside. Scoop out and discard the seeds and wash the peppers carefully.
- Warm the oil in a medium pan, add the onion, and fry over medium heat for 3 minutes, until soft. Add the garlic and fry for another minute. Remove from the heat, add the rice and stir well. Gradually add pumpkin puree, stirring constantly with a spatula. Season to taste with salt, pepper and a pinch of chili powder. Divide the mixture between the peppers and place the tops of the peppers back on.
- Place the stuffed peppers on a greased baking sheet. Bake for 35 minutes.
- Just before serving, sprinkle generously with parsley, coriander, radish sprouts, and sunflower seeds. Serve immediately.
Nutrition
Calories: 186kcalCarbohydrates: 25gProtein: 4gFat: 7gSodium: 9mgPotassium: 413mgFiber: 4gSugar: 7gVitamin A: 9645IUVitamin C: 155.8mgCalcium: 34mgIron: 1.5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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