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A colorful display of homemade Stuffed Mini Pumpkins filled with a savory stuffing mixture is shown as the featured image.

Stuffed Mini Pumpkins

These Stuffed Mini Pumpkins are a delightful and festive autumn dish, perfect for a cozy weeknight dinner or a holiday gathering. Each pumpkin is filled with a savory and comforting mixture of ground meat, vegetables, rice, and cheese, creating a flavorful and visually appealing meal.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4-6 mini pumpkins
  • 1 pound ground beef or turkey
  • 1 medium onion, chopped
  • 2-3 cloves garlic, minced
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 1 cup chopped mushrooms
  • 1/2 cup cooked rice or quinoa
  • 1 cup chicken or vegetable broth
  • 1/2 cup shredded cheddar or mozzarella cheese
  • 1 teaspoon dried Italian herbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of red pepper flakes optional
  • 1-2 tablespoons olive oil

Equipment

  • sharp knife
  • Spoon
  • baking sheet
  • large skillet
  • Measuring cups
  • Measuring spoons
  • Oven

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Wash and dry the mini pumpkins.
  3. Cut off the tops of the pumpkins, about 1-2 inches from the stem.
  4. Scoop out the seeds and stringy pulp from inside the pumpkins.
  5. Lightly brush the inside of each pumpkin with olive oil and season with salt and pepper.
  6. Place the pumpkins (and their lids) on a baking sheet and bake for 15-20 minutes, or until they are slightly softened.
  7. Heat the olive oil in a large skillet over medium heat.
  8. Add the chopped onion and cook until softened, about 5 minutes.
  9. Add the minced garlic and cook for another minute, until fragrant.
  10. Add the ground beef or ground turkey to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  11. Add the chopped celery, carrots, and mushrooms (if using) to the skillet and cook for 5-7 minutes, until slightly softened.
  12. Add the cooked rice or quinoa to the skillet and stir to combine.
  13. Pour in the chicken broth or vegetable broth and stir in the dried Italian herbs, salt, pepper, and red pepper flakes (if using).
  14. Bring to a simmer and cook for 5-10 minutes, or until the liquid has reduced slightly and the flavors have melded together.
  15. Remove the skillet from the heat and stir in the shredded cheese until melted and creamy.
  16. Carefully spoon the filling into the prepared mini pumpkins, packing it in tightly.
  17. Place the pumpkin lids back on top.
  18. Place the stuffed mini pumpkins on a baking sheet and bake in the preheated oven for 30-40 minutes, or until the pumpkins are tender and the filling is heated through.
  19. For a golden-brown top, broil the pumpkins for the last 2-3 minutes of cooking, watching carefully to prevent burning.
  20. Let the stuffed mini pumpkins rest for a few minutes before serving.

Notes

For a vegetarian option, substitute the ground meat with 1 (15-ounce) can of lentils, drained and rinsed, or crumbled vegetarian sausage. Leftover stuffed mini pumpkins can be stored in the refrigerator for up to 3 days. You can prepare the filling up to 2 days in advance and store it in the refrigerator. Experiment with different cheeses, such as Gruyere, Parmesan, or pepper jack. Add a pinch of cayenne pepper or a dash of hot sauce to the filling for an extra kick.