Delicious Stuffed Mini Pumpkins for an Inviting Fall Feast
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Author:souzanfood
Total Time:55 minutes
Yield:4 servings 1x
Description
Savor Delicious Mini Pumpkins stuffed to perfection perfect for your inviting fall feast Easy recipes that bring seasonal flavors to your table
Ingredients
Scale
4 small pumpkins
1 cup quinoa (or rice)
1 onion, chopped
2 cloves garlic, minced
1 bell pepper, diced
1 cup black beans (canned or cooked)
1 teaspoon cumin
Salt and pepper, to taste
2 tablespoons olive oil
Fresh herbs (parsley or cilantro)
Instructions
Preheat your oven to 375°F (190°C).
Carefully slice the tops off each pumpkin, creating a lid. Use a spoon to scoop out the seeds and stringy pulp, leaving a hollow shell.
In a medium pot, bring water to a boil. Add the quinoa (or rice) and season with salt. Reduce heat and simmer according to package instructions until fully cooked. Drain and set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add chopped onion and bell pepper. Sauté for about 5 minutes until soft.
Add minced garlic and cook for another minute, until fragrant.
Stir in the black beans, cooked quinoa (or rice), cumin, salt, and pepper. Mix until all ingredients are well combined and heated through. Remove from heat and add fresh herbs.
Fill each hollowed pumpkin with the stuffing mixture, packing it tightly. Place the tops back on the pumpkins.
Arrange the filled pumpkins on a baking sheet and pour a little water into the bottom of the pan to create steam while baking.
Bake in the preheated oven for about 30-35 minutes, or until the pumpkins are fork-tender.
Remove from the oven and allow to cool slightly before serving.
