One Pan Mini Stuffed Pumpkin

Name: One Pan Mini Stuffed Pumpkin
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 2 Mini pumpkins (About 1.5-2 pounds each, Washed, Cut in half, Seeds removed, Small Hokkaido pumpkin is best); 3-4 tbsp Olive oil; Salt (To taste); Pepper (To taste); 5 cups Leftover chili; 1.5 cups Leftover rice (Any type of boiled rice can be used); 1 cup Mozzarella cheese (Shredded); 1 cup Cheddar Cheese (Shredded); 1 tbsp Parsley (Fresh, Roughly chopped, For garnish)

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Prep Time: 10 minutes

Cook Time: 35 minutes

Total: 45 minutes

Servings: 4

Author : Abeer Rizvi

stuffed mini pumpkin thanksgiving recipe

Ingredients

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2 Mini pumpkins (About 1.5-2 pounds each, Washed, Cut in half, Seeds removed, Small Hokkaido pumpkin is best)3-4 tbsp Olive oilSalt (To taste)Pepper (To taste)5 cups Leftover chili1.5 cups Leftover rice (Any type of boiled rice can be used)1 cup Mozzarella cheese (Shredded)1 cup Cheddar Cheese (Shredded)1 tbsp Parsley (Fresh, Roughly chopped, For garnish)

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Instructions

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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!