Skip to main content

Pumpkin-Stuffed Pepper Hors d'Oeuvres

This recipe is easy and fun to prepare, and they make great, warm hors d'oeuvres for holiday parties!



  • equivalent of two small sugar pumpkins
  • 1 bag small peppers
  • 1 cup shredded sharp cheddar
  • 1/4 bag of fresh spinach or baby kale
  • 1 tbsp coconut oil
  • 1/2 onion (peeled and chopped)
  • 2 garlic cloves (peeled and chopped)
  • salt and pepper to taste


  1. Preheat oven to 400ºF
  2. Cut sugar pumpkins in half, fill large, oven-safe dish with 1/2 inch of water and place pumpkins face-down in the dish 
  3. Cook for 45 min or until tops of pumpkins are browned, remove dish from oven and place pumpkins on a cooling rack or cutting board to cool (out of the hot water)
  4. CHange oven temperature to 350ºF
  5. Heat coconut oil in nonstick skillet and sautée chopped onion and garlic
  6. Use an ice cream scoop or large spoon to scoop pumpkin from the pumpkin skins and place the pumpkin meat into a large bowl
  7. add onion/garlic mixture, spinach/kale, cheese, salt and pepper (to taste) and stir in large bowl
  8. remove stems of peppers and stuff pumpkin mixture into each pepper, leaving 1/4 inch from the rim
  9. place stuffed peppers on cookie sheet with aluminum foil underneath and cook at 350º for about 15 min or until tops of peppers are slightly browned and cheese is melting out of the peppers
  10. Remove and let cool for 15 min, then toothpick each pepper and enjoy!


Post a Comment