Description
Roasted Stuffed Pumpkin Rice is a delicious and hearty fall dish featuring small sugar pumpkins filled with a savory mixture of rice, black beans, corn, and spices, topped with melted cheese.
Ingredients
- 2 small sugar pumpkins (about 2 pounds each)
- 1 cup cooked rice (white or brown)
- 1 cup cooked black beans (canned or homemade)
- 1 cup corn (frozen or canned)
- 1 cup diced tomatoes (canned or fresh)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 2 tablespoons olive oil
- Fresh cilantro for garnish (optional)
Instructions
- Preheat the oven to 400°F. Cut the tops off the pumpkins and scoop out the seeds and stringy insides. Drizzle the inside of each pumpkin with olive oil and season with salt and pepper. Place them cut side up in a baking dish.
- In a large bowl, combine the cooked rice, black beans, corn, diced tomatoes, cumin, chili powder, garlic powder, and half of the shredded cheese. Mix well and season with salt and pepper to taste.
- Stuff each pumpkin with the rice mixture, packing it in gently. Top with the remaining shredded cheese.
- Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the pumpkins are tender and the cheese is bubbly and golden.
- Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro if desired before serving.
Notes
- For a vegetarian option, ensure the cheese is rennet-free.
- Add cooked ground turkey or beef to the rice mixture for added protein.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pumpkin
- Calories: 320
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 20mg