Quick and easy stuffed pumpkin recipe, homemade with simple ingredients in one pan in 40 minutes. Loaded with bean chili, rice, vegetables, meat and cheese.
Course Main Course
Cuisine American
Keyword stuffed mini pumpkin, thanksgiving recipe
Prep Time 10 minutesmins
Cook Time 35 minutesmins
Total Time 45 minutesmins
Servings 4People
Calories 825
Author Abeer Rizvi
Ingredients
2Mini pumpkinsAbout 1.5-2 pounds each, Washed, Cut in half, Seeds removed, Small Hokkaido pumpkin is best
1.5cupsLeftover riceAny type of boiled rice can be used
1cupMozzarella cheeseShredded
1cupCheddar CheeseShredded
1tbspParsleyFresh, Roughly chopped, For garnish
Instructions
Start off by brushing olive oil all over the pumpkins- inside and outside.
Sprinkle salt and pepper on the inside.
Place them on a baking tray and bake at 375 degrees F for 25-30 minutes or until flesh is softened but the pumpkins are still firm. Keep a close eye after 20 mins. Ripe pumpkin tend to bake faster.
Remove from oven and keep aside.
While the pumpkins are baking, prepare the filling by mixing together leftover chili with leftover rice. I also mixed in some leftover cooked carrots and peas but this is optional.
Fill each pumpkin with the chili mixture.
Top off each pumpkin with shredded mozzarella and cheddar cheese.
Broil in the oven for 3-4 minutes or until cheese is filly melted and bubbly.
Garnish with fresh parsley and serve immediately. Enjoy!
Notes
Read all my tips above.
Tastes best when served immediately but leftovers can be stored in a sealed container in the fridge for up to 2 days and reheated in the microwave.