Pumpkin and Rice Stuffed Pepper

Try this fun twist on a classic for fall! These stuffed peppers are made with pumpkin and Minute® Brown Rice.

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Pumpkin and Rice Stuffed Pepper

Cooking time PREP TIME 10 mins
Cooking time COOK TIME 30 mins
Servings SERVES 6-8
Ready in TOTAL TIME 40 mins
Cooking time
PREP TIME 10 mins
Cooking time
COOK TIME 30 mins
Ready in
TOTAL TIME 40 mins


  • 4 red, orange or yellow bell peppers
  • 1 tbsp olive oil
  • 1/4 cup chopped onion
  • 1 garlic clove, minced
  • 8 oz ground turkey
  • 1 cup Minute® Brown Rice
  • 1 cup chicken broth
  • 1 cup canned pumpkin, unseasoned
  • 1 1/2 tsp cinnamon
  • 1/2 cup grated Cheddar cheese


  • Even classics sometimes need an upgrade! Try something new tonight with our recipe for Pumpkin and Rice Stuffed Peppers.

    Step 1

  • Preheat oven to 375°F. Slice peppers in half lengthwise and remove the seeds. Set aside.

    Step 2

  • Heat oil in a medium saucepan over medium heat. Add onion and garlic, and sauté for 1 minute. Add turkey and continue to cook, breaking meat up with a spoon, for 3-5 minutes.

    Step 3

  • Increase heat to high and add rice, broth, pumpkin, and cinnamon. Bring to a boil. Cover and reduce heat to low. Simmer for 5 minutes. Remove from heat and let stand for an additional 5 minutes.

    Step 4

  • Place prepared pepper halves in an oven-proof baking dish. Fill peppers with turkey mixture and top with cheese. Pour one cup of water into bottom of dish. Bake for 20 minutes, or until peppers are cooked to desired doneness.

    Recipe Tips

    Garnish with sliced scallions.

    Substitute large, cleaned Portabella mushrooms caps for the bell peppers. For a great appetizer, use small mushroom caps.


Prepping Peppers

Step 1. 

Position the pepper on its side. Cut the pepper’s top stem portion off using a smooth motion.

Step 2.

Use a paring knife to remove the pith and seeds.

Step 3. 

Use the paring knife to cut through any extra pith or seeds. To remove some of the loose seeds, flip the pepper over.

How to Chop an Onion

In order to properly chop an onion, you need to know the difference between the root end and stem end. The root end has little stringy roots, and it’s the side that holds the onion layers together while you chop. The stem end should be sliced off to create a flat surface. 

Remove the Stem End

Only enough of the stem end should be removed with a chef’s knife so that the flat side can be laid down on the cutting board.

Slice Onion in Half Through the Stem End

Place the flat side of the onion on the cutting board. Slice through the root end from top to bottom. Peel away and discard the onion skin. 

Slice the Onion

Place both flat sides of the onion on the cutting board to limit the release of tear-causing fumes. Holding one half firmly, make lengthwise cuts, slicing all the way to the root end (without slicing through the root itself). 

Adjust the angle of your knife as you slice across the onion, following the round shape. The thinner the slices, the smaller the onion pieces will be. Move your fingers out of the way as needed, creating slices through the onion until you reach the end.

Make Crosswise Cuts

In order to make crosswise slices, tuck your fingers under and use your knuckles as a guide for the knife. Keep moving your guiding hand and fingers back, then grip the root as you come closer to the end.

After chopping the onion, you can choose to cut the pieces into smaller ones with your knife. The other onion half should then be used to repeat this process.

How to Chop an Onion Without Crying

Using a sharp chef’s knife is the first step to reducing tears when chopping onions. Duller knives mean more enzymes are crushed while slicing, releasing more fumes and irritants. Since not every home cook has a very sharp knife, the second best thing you can do is keep the exposed sides of the onion against your cutting board. That will help prevent fumes from releasing into the air. Wipe down the cutting board with a towel as soon as you are finished.

Can I Chop an Onion in Advance?

You can chop an onion and store it in the refrigerator in an airtight container or resealable plastic bag for 1-2 days. Eventually the onion will develop a stale smell, which is when it’s time to discard it and start fresh. Once you have your technique mastered, try our: Sausage, Peppers, and Onions with Rice. 

Other Meal Inspiration

If you are looking for something else to make in the kitchen, why not try some Mexican Rice Recipe.

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