stuffed mini pumpkin

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.

One Pan Mini Stuffed Pumpkin

Mini

Olive oil

Salt (To taste)

Pepper (To taste)

chili

rice rice

Mozzarella cheese (Shredded)

Cheddar Cheese (Shredded)

tbsp Parsley (Fresh, Roughly chopped, For garnish)

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!

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One Pan Mini Stuffed Pumpkin

Top 1 stuffed mini pumpkin recipes from across the web

The most viewed stuffed mini pumpkin recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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One Pan Mini Stuffed Pumpkin

The most viewed stuffed mini pumpkin recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine