Amazing Pumpkin & Gouda Stuffed Peppers

You know how I love finding those dishes that are *just* perfect for a cozy evening, something that feels special but doesn’t keep you chained to the stove? Well, I stumbled onto this gem when I was trying to use up some leftover pumpkin puree and a fantastic block of Gouda I’d picked up. Turns out, these two are total best friends! My Pumpkin & Gouda Stuffed peppers have become a total weeknight winner in our house. They’re hearty, packed with amazing flavor, and honestly, they just look so pretty on the plate. It’s one of those recipes that feels like a little hug from the inside out.

Why You’ll Love This Pumpkin & Gouda Stuffed Recipe

Seriously easy to whip up for a weeknight meal, especially with the prep!

That amazing sweet and savory combo of pumpkin and smoky Gouda is just *chef’s kiss*.

Super versatile – works as a main or a killer side dish.

Totally vegetarian-friendly, making it a hit for everyone around the table.

Ingredients for Pumpkin & Gouda Stuffed

Alright, let’s talk ingredients! You won’t believe how simple this is. Everything you need should be pretty easy to find at your local grocery store. Here’s the rundown:

For the Filling

• 1 cup pumpkin puree: And please, make sure it’s just pumpkin puree, not that pumpkin pie filling with all the extra sugar and spices. We’re adding our own flavor here!
• 1 cup shredded Gouda cheese: Oh, Gouda. That nutty, slightly smoky flavor is *everything* here. Shredding it yourself is best for meltiness, but pre-shredded works just fine too!
• 1/4 cup chopped fresh sage: Fresh herbs are truly magical, aren’t they? You can use dried, but fresh sage just brings such a vibrant, earthy note that’s perfect with pumpkin and cheese.
• 2 cloves garlic, minced: Because garlic makes everything better, obviously. Make sure it’s minced nice and fine so you don’t get big chunks.
• 1/4 teaspoon nutmeg: Just a little pinch! Nutmeg and pumpkin are old pals, and it adds that warm spice I love.
• Salt and black pepper, to taste: Essential for bringing all those flavors together. Don’t be shy!

For the Stuffed Items

• 4 large bell peppers: You want ones that can stand up on their own, so look for peppers that are a bit more squat and stable. We’re halving them lengthwise and, of course, scooping out all those seeds and membranes.
• 1 tablespoon olive oil: Just a little drizzle to help them get golden and keep things from sticking.

Equipment Needed for Your Pumpkin & Gouda Stuffed

Okay, so you don’t need a whole fancy kitchen setup for this recipe, thank goodness! You’ll want a good sturdy baking dish – something big enough to hold your pepper halves comfortably. A medium mixing bowl is perfect for whipping up that delicious filling, and of course, you’ll need your trusty measuring cups and spoons to get everything just right. Oh, and a sharp knife and cutting board for prepping those peppers!

How to Prepare Pumpkin & Gouda Stuffed

Alright, getting these delicious Pumpkin & Gouda Stuffed peppers ready couldn’t be easier! It’s really just a few simple steps, and before you know it, you’ll have an amazing dish ready to go. Much like when I make these yummy BBQ Chicken Zucchini Boats or even my super popular Crispy Baked Parmesan Zucchini, this recipe is all about making great food feel totally doable. Trust me, even if you’re new to cooking, you’ve got this!

Step 1: Preheat and Prepare

First things first, let’s get that oven nice and hot. You’ll want to preheat it to 375°F (190°C). While that’s happening, make sure your bell peppers are all prepped – halved lengthwise and all those seeds and membranes scooped out. You want nice, clean little boats ready to be filled!

Step 2: Create the Pumpkin & Gouda Filling

Now for the fun part – making that irresistible filling! Grab a medium bowl and toss in your pumpkin puree (remember, the plain stuff!), the shredded Gouda, chopped sage, minced garlic, nutmeg, and a good pinch of salt and pepper. Give it all a really good stir until everything is nicely combined and looks like delicious, hearty stuffing. You want it all mixed well so every bite has a bit of everything!

Step 3: Stuff the Peppers

Time to load ’em up! Carefully spoon that scrumptious pumpkin and Gouda mixture into each of your prepared bell pepper halves. Try to fill them up evenly, mounding it a bit in the center. This helps make sure everything cooks nicely and looks beautiful when you serve it.

Step 4: Bake to Perfection

Place your stuffed beauties into a baking dish. A little drizzle of olive oil over the top of the filling is a nice touch, but you can skip this if you’re watching every drop! Pop that dish into your preheated oven. Bake them for about 25 to 30 minutes. You’ll know they’re ready when the peppers are tender (you can easily poke them with a fork) and that glorious cheese filling is all melty and heated through.

Tips for Perfect Pumpkin & Gouda Stuffed

Making these Pumpkin & Gouda Stuffed peppers is already pretty foolproof, but here are a couple of my little secrets to make them absolutely spectacular every single time. It really just comes down to a few simple things!

First off, don’t overcrowd your baking dish! Give those pepper halves a little breathing room. If they’re packed in too tightly, the steam can make the peppers a bit mushy instead of tender-crisp. You want them to roast up nicely! This is the same tip I give when I’m making things like my Garlic Herb Roasted Potatoes – space is your friend!

Also, if your Gouda isn’t melting as nicely as you’d like, try a pinch of smoked paprika in the filling. It really amps up that smoky goodness and makes the cheese seem even more luxurious. It’s a little trick I picked up when I wanted my Mediterranean Quinoa Salad to have an extra layer of flavor, and it totally works here too!

Ingredient Notes and Substitutions

So, what if you’re missing something or want to jazz things up a bit? Don’t you worry! That’s the beauty of home cooking, right?

If you’re not a huge fan of sage, or just don’t have any fresh on hand, thyme is a *fantastic* substitute. Just use about half the amount since it’s a bit stronger. For cheese, if Gouda isn’t in your fridge, a sharp white cheddar or even a Monterey Jack would be delicious. They melt great and offer a yummy, slightly different flavor profile.

And about that pumpkin puree – seriously, double-check the can! You want 100% pure pumpkin, not the stuff for making pies. It makes all the difference in the flavor. Other than that, this recipe is pretty forgiving!

Serving Suggestions for Your Stuffed Peppers

These Pumpkin & Gouda Stuffed peppers are pretty fantastic on their own, but if you want to make it a full meal, I have some ideas! They pair wonderfully with a comforting bowl of cheesy vegetable chowder – talk about cozy! Or, for something lighter, a simple side salad with a bright vinaigrette is always a winner. And for a little extra warmth, especially on a chilly evening, a mug of your favorite hot beverage, maybe even some immune-boosting broth, just completes the whole comforting vibe.

Storage and Reheating Instructions

Got leftovers? Lucky you! Once your Pumpkin & Gouda Stuffed peppers have cooled down a bit, just pop them into an airtight container. They’ll stay yummy in the fridge for about 3 to 4 days. When you’re ready to reheat, the best way is to pop them back in a moderate oven (around 350°F or 175°C) for about 10-15 minutes, just until they’re warmed through and that cheesy goodness is gooey again. You can also carefully reheat them in the microwave, but the oven gives them that perfect warm-up without making the peppers too mushy.

Frequently Asked Questions about Pumpkin & Gouda Stuffed

Got questions about these amazing Pumpkin & Gouda Stuffed peppers? I’ve got answers! It’s one of those recipes that people always seem to have thoughts on, and I love that! It’s a great option if you’re looking for healthy recipes, and it works perfectly for gluten-free diets too!

Can I make Pumpkin & Gouda Stuffed ahead of time?

Oh yes, you totally can! You can prepare the filling and stuff the peppers a day in advance. Just cover them tightly with plastic wrap and pop them in the fridge. When you’re ready to cook, just bake them as usual, though they might need a few extra minutes in the oven.

What other vegetables work well for stuffing?

Bell peppers are fantastic, but you can totally get creative! Zucchini or yellow squash halves work beautifully, just like in some of my other recipes. Large mushrooms or even hollowed-out onions could be fun alternatives too. Just adjust baking times as needed!

Is this recipe vegetarian?

Absolutely! This recipe is completely vegetarian. It’s packed with flavorful pumpkin and delicious Gouda cheese, making it a hearty and satisfying meat-free main course. Everyone can enjoy these!

Nutritional Information

Just a heads-up, the nutritional info below is an estimate and can bounce around a bit depending on the exact ingredients you use, like the type of bell pepper or how much cheese you sneak in! It’s always a good idea to check out resources on diet and nutrition for more specifics.

Per serving (approximate):

• Calories: 300-350
• Fat: 18-22g
• Protein: 10-12g
• Carbohydrates: 25-30g
• Fiber: 5-7g

Share Your Pumpkin & Gouda Stuffed Creations!

I just LOVE hearing from you all! If you give these Pumpkin & Gouda Stuffed peppers a try, please let me know what you think. Drop a comment below, give it a star rating (it really helps me out!), and snap a pic to share on social media. I can’t wait to see how your creations turn out!