Step 1

Start off by brushing olive oil all over the pumpkins- inside and outside.

Step 2

Sprinkle salt and pepper on the inside.

Step 3

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.

Step 4

Remove from oven and keep aside.

Step 5

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.

Step 6

Fill each pumpkin with the chili mixture.

Step 7

Top off each pumpkin with shredded mozzarella and cheddar cheese.

Step 8

Broil in the oven for 3-4 minutes or until cheese is filly melted and bubbly.

Step 9

Garnish with fresh parsley and serve immediately. Enjoy!