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–+ servings

Stuffed Pumpkin Sage Peppers

Cozy up with savory pumpkin and sage stuffed bell peppers featuring quinoa and feta. A healthy fall dish perfect for family dinners or holiday spreads. Easy to make and packed with seasonal flavors.
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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 1 hour
Servings: 4 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 large bell peppers any color
  • 1 cup cooked quinoa
  • 1 cup cubed pumpkin fresh or canned
  • ½ cup crumbled feta cheese
  • 2 tbsp olive oil
  • 3 leaves fresh sage chopped
  • 1 tsp garlic powder
  • to taste salt and pepper

Equipment

  • Baking dish
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons
  • Mixing bowl

Method
 

  1. Wash and dry the bell peppers, then cut off the tops and scoop out the seeds and membranes.
  2. Drizzle olive oil on the outside of the peppers and season with salt and pepper.
  3. Roast the peppers for 10 minutes to soften them (optional).
  4. In a skillet, heat olive oil and sauté the chopped pumpkin until tender, then add sage leaves, garlic powder, and salt.
  5. Stir in the cooked quinoa and let the filling cool slightly before adding feta cheese.
  6. Stuff each pepper with the pumpkin-quinoa mixture and top with feta cheese.
  7. Place the peppers in a baking dish and bake at 375°F for 25–30 minutes.
  8. Let the peppers rest for 5 minutes before serving.

Nutrition

Calories: 350kcalCarbohydrates: 40gProtein: 12gFat: 16gSaturated Fat: 6gCholesterol: 25mgSodium: 450mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 3000IUVitamin C: 80mgCalcium: 150mgIron: 2.5mg

Notes

For added flavor, try adding a splash of balsamic vinegar to the pumpkin while sautéing. Leftovers can be refrigerated in an airtight container for up to 4 days or frozen for up to 3 months. Experiment with cheese substitutions or add cooked ground turkey for extra protein. Presentation can be enhanced by garnishing with fresh herbs or toasted seeds.
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