The Story & Intro
Hi, I’m Inaya, 38, from the beautiful island of Crete in Greece. Growing up, I learned from my grandmother that food isn’t just about eating — it’s about creating moments of joy. One of my favorite dishes during fall is stuffed bell peppers, but I like to add a playful twist by carving them like little pumpkins. These stuffed pumpkin bell peppers always bring smiles to the table. The warm, savory filling paired with the sweetness of roasted peppers makes this dish irresistible. Whether you’re celebrating autumn or simply craving something comforting, these peppers are a perfect choice.
When you place them on the table, they look festive and fun — almost too pretty to eat! But once you cut into them, the flavors of rice, herbs, and savory filling burst through. It’s a dish that’s wholesome, filling, and guaranteed to make family dinners memorable.
Ingredients
For 6 servings:
- 6 large orange bell peppers (pumpkin look-alike)
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 cup long-grain rice (uncooked)
- 1 can (14 oz) diced tomatoes
- 1 ½ cups vegetable or chicken broth
- 1 tsp dried oregano
- 1 tsp smoked paprika
- ½ tsp ground cinnamon
- Salt and pepper to taste
- 1 cup ground beef or ground turkey (optional for non-vegetarians)
- 1 medium zucchini, finely diced
- 1 carrot, grated
- ½ cup feta cheese, crumbled (or mozzarella)
- Fresh parsley, chopped for garnish
Step-by-Step Instructions
Step 1: Prepare the peppers
Wash the bell peppers and carefully cut the tops off. Remove seeds and membranes. If you’d like, carve small pumpkin-like faces with a paring knife to give them a festive look.
Step 2: Cook the filling
In a skillet, heat olive oil over medium heat. Add onion and garlic, sauté until fragrant. Stir in rice, diced tomatoes, broth, oregano, smoked paprika, and cinnamon. Season with salt and pepper. Simmer until rice is half-cooked (about 10 minutes). If using ground meat, brown it separately and then add to the rice mixture.
Step 3: Add the veggies
Stir in zucchini and carrot. Cook for another 5 minutes until slightly tender. Remove from heat and let cool slightly before mixing in feta cheese.
Step 4: Stuff the peppers
Fill each pepper generously with the rice mixture. Place the pepper tops back on.
Step 5: Bake
Preheat oven to 375°F (190°C). Arrange stuffed peppers upright in a baking dish. Cover loosely with foil and bake for 35–40 minutes, until peppers are tender. Remove foil for the last 10 minutes to allow the tops to roast nicely.
Serving Suggestions
Serve your stuffed pumpkin bell peppers warm, sprinkled with fresh parsley and an extra crumble of feta. They pair beautifully with a crisp Greek salad or a side of crusty bread. For a cozy autumn dinner, serve alongside roasted potatoes or a creamy soup. These peppers also make a fantastic centerpiece for Halloween or Thanksgiving gatherings.
Conclusion
Stuffed pumpkin bell peppers are a festive twist on a classic comfort food. With a balance of savory rice, herbs, and the sweetness of roasted peppers, this dish brings warmth to any table. It’s simple, hearty, and fun — a recipe you’ll want to make again and again. Whether for family dinners or seasonal celebrations, these peppers are sure to delight.
Short Version
Hi, I’m Inaya from Crete, and I love sharing cozy recipes that bring joy to family tables. These stuffed pumpkin bell peppers are one of my favorites for fall. I carve orange bell peppers like little pumpkins and fill them with a delicious mix of rice, herbs, veggies, and feta. You can also add ground meat if you’d like. After baking, they come out tender, savory, and absolutely festive. Perfect for Halloween, Thanksgiving, or just a comforting dinner, these peppers are fun, flavorful, and guaranteed to make everyone smile.