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–+ servings

Stuffed Pumpkin Sage Peppers

Discover the magic of Stuffed Pumpkin Sage Peppers packed with quinoa and feta. A vibrant, flavorful dish perfect for fall dinners or holiday gatherings. Easy to make and nutritious too.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 people
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 large bell peppers any color
  • 1 cup cooked pumpkin puree not pumpkin pie filling
  • 1 cup cooked quinoa
  • 1/2 cup crumbled feta cheese
  • 1 tbsp fresh sage finely chopped or 1 tsp dried sage
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 tbsp olive oil
  • to taste salt and pepper
  • optional paprika or chili flakes for extra kick

Equipment

  • Sharp knife
  • Baking dish or muffin tin
  • Skillet
  • Spoon for mixing
  • Oven

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Cut the tops off the bell peppers and remove the seeds and membranes.
  3. Arrange the peppers in a baking dish so they stand upright; brush the outsides lightly with olive oil.
  4. Heat olive oil in a skillet over medium heat, add diced onion and sauté until soft and translucent (3-4 minutes).
  5. Add minced garlic and cook for another minute until fragrant, then transfer mixture to a bowl.
  6. In the same bowl, combine the cooked quinoa, pumpkin puree, chopped sage, and crumbled feta; mix until well incorporated.
  7. Season with salt and pepper to taste.
  8. Fill each pepper generously with the pumpkin-quinoa mixture; sprinkle extra feta on top.
  9. Drizzle a splash of olive oil over the tops, then bake in the oven for 30-35 minutes.

Nutrition

Calories: 280kcalCarbohydrates: 30gProtein: 10gFat: 14gSaturated Fat: 7gCholesterol: 30mgSodium: 300mgPotassium: 400mgFiber: 5gSugar: 6gVitamin A: 3000IUVitamin C: 80mgCalcium: 200mgIron: 2mg

Notes

If you don’t have pumpkin, butternut squash works well too! For a vegan option, swap feta with a plant-based alternative or nutritional yeast. Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months.
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