Savory Pumpkin & BBQ Rub Stuffed Peppers

American cuisine FireFly BBQ pumpkin recipes Santa Maria BBQ Rub stuffed peppers vegetarian fall dishes

Savory Pumpkin & BBQ Rub Stuffed Peppers

FireFly Barbecue ·

American

Savory Pumpkin & BBQ Rub Stuffed Peppers

Celebrate the flavors of fall with these Savory Pumpkin & BBQ Rub Stuffed Peppers. Each bell pepper is filled with a delightful mixture of creamy pumpkin, hearty grains, and the smoky, savory notes of Santa Maria BBQ Seasoning Rub, creating a dish that's both comforting and packed with flavor. Perfect for a cozy dinner or as a festive side dish!

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Servings

4

Prep Time

15 minutes

Cook Time

40 minutes

Calories

300

Ingredients

  • 4 large bell peppers, halved and seeds removed
  • 1 cup cooked quinoa
  • 1 cup canned pumpkin puree
  • 2 tbsp Santa Maria BBQ Seasoning Rub
  • 1 tsp olive oil
  • 1/2 cup black beans, rinsed and drained
  • 1/2 cup corn kernels, fresh or frozen
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup shredded cheese, cheddar or Monterey Jack
  • 1 tsp salt
  • 1/2 tsp black pepper

Directions

  1. Preheat the oven to 375°F (190°C).

  2. In a large mixing bowl, combine the cooked quinoa, canned pumpkin puree, Santa Maria BBQ Seasoning Rub, olive oil, black beans, corn, chopped cilantro, shredded cheese, salt, and black pepper. Mix until well combined and set aside.

  3. Place the halved bell peppers cut side up in a baking dish. Fill each pepper generously with the pumpkin and quinoa mixture, pressing down lightly to pack it in.

  4. Cover the baking dish with aluminium foil and bake in the preheated oven for 25 minutes.

  5. After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the tops are slightly golden.

  6. Remove from the oven and let cool for a few minutes before serving.

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