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Vegan Pumpkin Stuffed Peppers
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Vegan Pumpkin Stuffed Peppers

Vegan Pumpkin Stuffed Peppers, bell peppers stuffed with roasted pumpkin, Mediterranean diet, vegan, low carb, low fat fall recipe idea!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Appetizers and Sides
Cuisine: Mediterranean
Search Result: low carb, low fat, peppers, pumpkin, roasted, vegan, vegetarian. gluten free
Servings: 8 servings
Servings: 1g
Author: 🔪 Food, Wine, and Love


  • 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


  • 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).

Recipe 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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Serving: 1g | Calories: 37kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Polyunsaturated Fat: 1g | Sodium: 2mg | Fiber: 1g | Sugar: 2g
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!

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