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 5 mins
Cooking time COOK TIME 30 mins
Servings SERVES 6-8
Ready in TOTAL TIME 35 mins
Cooking time
PREP TIME 5 mins
Cooking time
COOK TIME 30 mins
Servings
SERVES 6-8
Ready in
TOTAL TIME 35 mins

Ingredients

  • 4 red, orange or yellow bell peppers
  • 1 Tbsp olive oil
  • 1/4 cup onion, chopped
  • 1 garlic clove, chopped
  • 8 oz ground turkey
  • 1-1/2 tsp ground cinnamon
  • 1 cup chicken broth
  • 1 cup canned pumpkin, unseasoned
  • 1 cup Minute® Brown Rice
  • ½ cup grated sharp cheddar cheese

Instructions

  • 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. Sauté onion and garlic one minute. Add turkey and brown. Increase heat to high and add cinnamon, broth, pumpkin and rice. Bring to a boil. Cover and reduce heat to low. Simmer 5 minutes. Remove from heat and let stand 5 minutes.

    Step 3

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

    Recipe Tip

    Garnish with sliced scallions.

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

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