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–+ servings
Overhead view of Pumpkin & Gouda Stuffed Peppers in a baking pan, garnished with fresh sage.

Pumpkin & Gouda Stuffed

This recipe features pumpkin and gouda stuffed into a delicious filling.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4 people
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Filling
  • 1 cup pumpkin puree not pie filling
  • 1 cup shredded Gouda cheese
  • 1/4 cup chopped fresh sage
  • 2 cloves garlic minced
  • 1/4 teaspoon nutmeg
  • salt to taste salt
  • black pepper to taste black pepper
For the Stuffed Items
  • 4 large bell peppers halved lengthwise, seeds removed
  • 1 tablespoon olive oil

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. In a medium bowl, combine the pumpkin puree, Gouda cheese, sage, minced garlic, nutmeg, salt, and pepper. Mix well.
  3. Stuff the pumpkin and Gouda mixture evenly into the prepared bell pepper halves.
  4. Place the stuffed bell peppers in a baking dish. Drizzle with olive oil.
  5. Bake for 25-30 minutes, or until the peppers are tender and the filling is heated through.

Notes

Serve hot as a main course or a side dish.

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