Description
Stuffed Mini Pumpkins are a delightful fall treat filled with a savory mixture of grains, vegetables, and spices, perfect for a festive meal or appetizer.
Ingredients
Scale
- 4 mini pumpkins
- 1 cup cooked quinoa
- 1/2 cup black beans, rinsed and drained
- 1/2 cup corn kernels
- 1/2 cup diced bell pepper
- 1/4 cup chopped onion
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1/2 cup shredded cheese (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the mini pumpkins and scoop out the seeds.
- In a large bowl, combine cooked quinoa, black beans, corn, bell pepper, onion, cumin, chili powder, salt, and pepper.
- If using, mix in the shredded cheese.
- Stuff each mini pumpkin with the quinoa mixture.
- Place the stuffed pumpkins in a baking dish and add a little water to the bottom of the dish.
- Bake for 30-35 minutes, or until the pumpkins are tender.
- Serve warm and enjoy!
Notes
- Feel free to customize the filling with your favorite vegetables or grains.
- These can be made ahead of time and reheated before serving.
- For a vegan option, omit the cheese or use a dairy-free alternative.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed mini pumpkin
- Calories: 180
- Sugar: 2g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 10mg
Keywords: Stuffed Mini Pumpkins, Fall Recipe, Vegetarian Appetizer