As December rolls in and the holiday spirit fills the air, there’s nothing quite like a warm, comforting meal to celebrate the season. This delicious stuffed pumpkin recipe is the perfect way to embrace fall flavors while adding a festive twist to your winter menu. It’s easy to make, visually stunning, and packed with seasonal veggies — a great way to bring warmth to any holiday gathering or family dinner.
Ingredients
1 small pumpkin
1 medium onion, finely chopped
2 cloves garlic, minced
2 bell peppers, diced
1 cup sweet corn
1 cup chopped carrots
¾ cup sliced green beans
2 tablespoons cooked rice
2 tablespoons butter or oil
Salt, pepper & favorite herbs (thyme, parsley, paprika)
Instructions
- Prep the pumpkin:
Wash well, cut in half, and scoop out the seeds to form two natural “bowls.” - Cook the filling:
Melt butter in a skillet. Add onion and garlic; sauté until soft.
Stir in bell peppers, corn, carrots, and green beans. Cook until tender.
Mix in the cooked rice and season to taste. - Pre-bake the pumpkin:
Brush the inside with oil and bake at 375°F (190°C) for 15 minutes until slightly soft. - Fill & finish:
Spoon the warm veggie mixture into the pumpkin halves.
Return to the oven for another 10 minutes, or until everything is hot and lightly golden.
