Spooky Stuffed Pumpkins
Delightful mini pumpkins stuffed with a savory mixture of quinoa, black beans, and spices, perfect for autumn gatherings.
Ingredients
Main Ingredients
- 4 pieces Mini pumpkins Choose cute and sturdy ones for easy stuffing.
- 0.5 cups Quinoa Rinse before cooking to remove bitterness.
- 1 can Black beans Drain and rinse.
- 1 cup Corn Fresh or frozen works.
- 1 piece Red bell pepper Dice finely for color and flavor.
- 1 teaspoon Cumin For depth in flavor.
- 1 teaspoon Paprika Adds a mild smoky flavor.
- to taste Salt & Pepper Use coarse sea salt for extra crunch!
- 1 cup Shredded cheese (optional) For a cheesy topping.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Rinse the mini pumpkins and slice off the tops. Scoop out the insides and set the seeds aside.
- In a pot, bring 1 cup of boiling water to a gentle simmer. Add 1/2 cup of rinsed quinoa, cover, and simmer for about 15 minutes.
- In a bowl, combine cooked quinoa, drained black beans, corn, diced red bell pepper, cumin, paprika, salt, and pepper.
- Gently stuff the pumpkins with the filling, packing it in. Sprinkle shredded cheese on top if desired.
- Place the tops back on the pumpkins and arrange them in a baking dish.
- Bake in the oven for 30-35 minutes until the pumpkins are tender.
- Let them cool for a few minutes before serving.
Notes
Feel free to adjust spices to your taste. These can be prepped and stored separately to save time.