Description
A delightful and festive dish featuring mini pumpkins stuffed with a savory mixture of rice, meat, and vegetables.
Ingredients
Scale
- 6–8 mini pumpkins
- 2 cups cooked rice
- 1 lb ground meat (beef, turkey, or chicken)
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 bell pepper, diced
- 1 cup mushrooms, chopped
- 1 cup spinach, chopped
- 1/2 cup pecans or walnuts, chopped
- 1/3 cup dried cranberries
- 1 cup cheese (cheddar or mozzarella, shredded)
- 2 tablespoons fresh herbs (parsley or thyme, chopped)
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prepare Pumpkins: Cut the tops off the mini pumpkins and scoop out the seeds and pulp. Lightly brush the insides with olive oil and season with salt and pepper.
- Sauté Vegetables: In a skillet, heat olive oil over medium heat. Add chopped onion and garlic, and sauté until translucent. Add bell pepper, mushrooms, and spinach. Cook until softened.
- Cook Meat: Add ground meat to the skillet, cooking until browned and fully cooked. Drain any excess fat.
- Mix Ingredients: In a large bowl, combine the cooked rice, meat mixture, nuts, cranberries, half of the cheese, and herbs. Season with additional salt and pepper if needed.
- Stuff Pumpkins: Fill each pumpkin with the rice and meat mixture. Top with remaining cheese.
- Bake: Place the filled pumpkins in a baking dish. Cover with foil and bake for 25-30 minutes. Remove foil and bake for an additional 10 minutes to melt the cheese.
- Serve: Garnish with extra herbs if desired and serve warm.
Notes
- For a vegetarian option, omit the meat and add more veggies or beans.
- Feel free to add spices like cumin or paprika for extra flavor.
- Ensure the pumpkins are uniform in size for even cooking.
- Experiment with different types of cheese for varied flavors.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pumpkin