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A Vegan Pumpkin Stuffed Peppers recipe that is somewhat easy to make.
I like that this recipe is really about the vegetables too!
Vegan Pumpkin Stuffed Peppers
This recipe is a great alternative to the usual stuffed pepper recipe.
I like that there is no meat in these stuffed peppers!
Did you try my Honey Roasted Squash recipe?
That recipe is similar to this one because the squash is roasted just as the pumpkin is roasted in this recipe. You could actually use the squash recipe instead of the pumpkin to fill your roasted peppers in this recipe.
Do you want to learn more about the Mediterranean Diet?
Find out how to follow the Mediterranean Diet here.
This recipe is especially for anyone asking what can I put in stuffed peppers.
The easy answer of course is to stuff peppers with ground beef or a similar meat.
However, this is a site that is focused on healthier eating and the Mediterranean diet and as a result, we tend to avoid beef here.
Roasted pumpkin (or squash) is a great alternative to the meat that you may have stuffed your peppers with in the past.
This recipe is especially nice for anyone wondering what are the benefits of pumpkin.
What you should know is that pumpkin is indeed a member of the squash family. One cup of pumpkin has about thirty calories and zero fat in it.
Also, that one cup of cubed pumpkin nets out at about seven grams of carbohydrates.
Pumpkin also has some nutrients in it.
What surprises me is that one cup of pumpkin has nearly twice the recommended amount of Vitamin A for a day. Plus, pumpkin also gives us Vitamin C, Potassium, and a bit of protein in it.
Roasting Pumpkin
Tips for making stuffed peppers.
I just mentioned that instead of the usual meat, these stuffed peppers have roasted pumpkin in them. This is a gluten free, lower carb, vegan and Mediterranean diet friendly recipe that makes for the perfect side dish!
Here are some more great tips for you.
- Peppers sometimes like to roll to one side when they are placed on a baking sheet. One way to prevent this is to cut the underside so that it will sit flat. The cut should be more like a shave and less of a slice.
- We are oven rusting the pumpkin before adding it to the peppers for baking. It is a good idea to allow some of the liquid from the roasted pumpkin to drain off before placing the pumpkin in the peppers to prevent getting soggy peppers.
- While this recipe is for peppers stuffed with pumpkin, you could use another kind of squash or other vegetable instead. Simply roast (or don’t roast if preferred) that veggie and stuff it into the pepper for baking!
For folks asking how do you prepare bell peppers, here is what you need to know.
I start by washing the peppers and then I allow them to dry.
Removing the stem is optional as you will not eat them but, they sure can make for a nice presentation.
Cut the peppers in half from top to bottom.
Use a spoon or a melon scoop to scoop out the inside. Be sure to remove the seeds.
How to choose the perfect pepper.
This recipe works great with any kind of bell pepper although, some may be sweeter than others (green bell peppers being the least sweet). Look for a firm pepper that has an intact skin as this will work best for this recipe.
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By the way, while you are here you may also be interested in these ideas.
- Chocolate Cake Made With Pumpkin.
- Easy Pumpkin Risotto
- Easy and Savory Pumpkin Hummus.
- Butternut Squash Pizza Crust.
- Blender Pumpkin Soup
- Baked Carrot Fritters.
- How to Follow the Mediterranean Diet.
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Vegan Pumpkin Stuffed Peppers
Vegan Pumpkin Stuffed Peppers
I mentioned above that you can use any kind of bell pepper to make this recipe.
Think about the color that works best with your meal and whether you want a sweeter pepper or a green bell pepper.
This recipe is also for a roasted pumpkin that will be stuffed into the peppers for baking.
Roasting the pumpkin is not difficult. However, you could use another squash instead if desired.
The ingredients needed to make these pumpkin stuffed peppers.
- Pumpkin- 1. Prepare the pumpkin by removing the stem and then cutting it in half. Then remove the seeds and string before cutting the pumpkin into wedges. Then cut away the meat from the outside of the pumpkin (like a watermelon right?). Cut the pumpkin wedges into 1-2″ chunks.
- Olive Oil– 1 tablespoon. You will need a bit extra for the peppers later on
- Seasonings as desired .
- Bell Peppers- 4. Slice the peppers in half and scoop out the insides.
- Additional Seasonings as desired. This can include Italian Seasonings, Salt, and/or Pepper. Another option is Mediterranean Diet Seasoning Blend or or a Greek Seasoning Blend
How to make Vegan Pumpkin Stuffed Peppers
- Start by roasting the pumpkin chunks. Preheat your oven to 400.
- Toss the pumpkin in the olive oil in a large bowl with any desired seasonings.
- Transfer this to a prepped for nonstick rimmed baking sheet and roast until just tender (about 30 minutes). I like to flip mine and stir them a bit while baking to allow them to bake evenly. Allow the chunks to cool a bit before stuffing the peppers.
- While the pumpkin chunks are roasting, place the pepper open side up on a rimmed baking sheet that is prepped with parchment paper.
- Stuff the peppers with the roasted pumpkin and the drizzle with additional oil (you do not need a lot). Sprinkle any additional optional seasonings on top.
- Loosely cover the peppers with aluminum foil (tenting the foil works here). Bake for 20 minutes at 400 and then remove the foil. Continue to bake until the peppers are soft (5-7 minutes).
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Happy baking, eating, and enjoying life!
Nutritional Information is only an estimate and can vary especially with ingredients that are used.
Vegan Pumpkin Stuffed Peppers, bell peppers stuffed with roasted pumpkin, Mediterranean diet, vegan, low carb, low fat fall recipe idea!
Vegan Pumpkin Stuffed Peppers
Vegan Pumpkin Stuffed Peppers, bell peppers stuffed with roasted pumpkin, Mediterranean diet, vegan, low carb, low fat fall recipe idea!
Ingredients
- Pumpkin- 1. Cut into 1-2″ chunks.
- Olive Oil– 1 tablespoon. You will need a bit extra for the peppers later on Seasonings as desired .
- Bell Peppers- 4.
- Seasonings as desired
Instructions
- Start by roasting the pumpkin chunks. Preheat your oven to 400.
- Toss the pumpkin in the olive oil in a large bowl with any desired seasonings.
- Transfer this to a prepped for nonstick rimmed baking sheet and roast until just tender (about 30 minutes). I like to flip mine and stir them a bit while baking to allow them to bake evenly. Allow the chunks to cool a bit before stuffing the peppers.
- While the pumpkin chunks are roasting, place the pepper open side up on a rimmed baking sheet that is prepped with parchment paper.
- Stuff the peppers with the roasted pumpkin and the drizzle with additional oil (you do not need a lot). Sprinkle any additional optional seasonings on top.
- Loosely cover the peppers with aluminum foil (tenting the foil works here). Bake for 20 minutes at 400 and then remove the foil. Continue to bake until the peppers are soft (5-7 minutes).
Notes
See post for details on preparing the peppers and pumpkin.
I mentioned that you can use any kind of bell pepper to make this recipe.
Think about the color that works best with your meal and whether you want a sweeter pepper or a green bell pepper.
This recipe is also for a roasted pumpkin that will be stuffed into the peppers for baking.
Roasting the pumpkin is not difficult. However, you could use another squash instead if desired.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 37Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 2mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 1g
*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used. - see post for alternatives Please see recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used.
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