Pumpkin chicken and rice stuffed peppers I’m making these for the 3rd time this week

This dish is a delightful twist on classic stuffed peppers, combining tender chicken, creamy pumpkin, and hearty rice for a flavor-packed, seasonal meal.

The pumpkin chicken and rice stuffed peppers bring together fall flavors with a satisfying texture that you’ll want to revisit time and again.

Why I Can’t Stop Making These Cookies

• Quick weeknight dinner that comes together in under an hour.
• Creamy pumpkin adds a subtle sweetness and rich moisture that transforms the filling.
• Uses simple pantry staples and fresh produce for easy shopping.
• Kid-friendly mild flavors and soft textures make it a crowd-pleaser.
• Perfect for fall, with a seasonal nod that feels festive yet homey.

What Type of Chicken Should I Use?

For this recipe, boneless, skinless chicken breasts or thighs work beautifully. Thighs bring a bit more juiciness and flavor, while breasts are leaner and still tender when cooked right. Always opt for fresh chicken if possible to get the best texture.

If using frozen chicken, be sure to fully thaw it before cooking. Pat the pieces dry to remove excess moisture this helps the chicken brown nicely and keeps the filling from becoming watery. Pre-cooked shredded chicken is a great time-saver for busy nights, just warm it through before adding to the mixture.

Options for Ingredient Alternatives

• Swap olive oil for butter or avocado oil for sautéing the chicken.
• Use canned pumpkin puree or homemade roasted pumpkin for different textures.
• White or brown rice can be used depending on your preference; quinoa is a wholesome alternative.
• For dairy-free versions, swap cheese for a plant-based alternative or omit entirely.
• Add herbs like sage or thyme in place of parsley for a more aromatic flavor.

The Biggest Challenges While Cooking

• Avoid overstuffing the peppers; leave room at the top to prevent spilling during baking.
• Don’t skip pre-cooking the rice it ensures the filling isn’t mushy.
• Make sure the pumpkin puree isn’t watery; drain any excess liquid if needed.
• Cook chicken thoroughly before mixing to avoid pink bits inside the pepper.
• Use a gentle hand when mixing the filling to keep the rice grains intact and fluffy.

Storage & Freezing Instructions

Stuffed peppers store well in the fridge for up to 3 days. Cover tightly with plastic wrap or place in airtight containers. To freeze, arrange stuffed peppers in a single layer in a freezer safe dish or bag with parchment between layers to prevent sticking. Freeze for up to 2 months.

To reheat, thaw overnight in the refrigerator, then bake at 350 degrees F (175 degrees C) for about 20 minutes or until heated through. You can also cover with foil and warm gently in the oven to keep the peppers moist.

Estimated Nutrition

For the entire batch of four stuffed peppers:

• Calories: Approximately 900–1000 kcal
• Protein: 75–85 grams
• Carbohydrates: 90–100 grams
• Fat: 25–30 grams

Per serving (one stuffed pepper):

• Calories: 225–250 kcal
• Protein: 18–20 grams
• Carbohydrates: 22–25 grams
• Fat: 6–8 grams

Ingredients

• 4 large bell peppers, tops cut off and seeds removed
• 1 lb boneless, skinless chicken breast or thighs (450 g)
• 1 cup cooked white or brown rice (195 g)
• 1/2 cup pumpkin puree (120 ml)
• 1/2 cup shredded cheese, cheddar or mozzarella (60 g)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp ground cumin
• 2 Tbsp olive oil (30 ml)
• Salt and pepper to taste
• Fresh parsley or cilantro, chopped for garnish (optional)

Step-by-Step Instructions

1. Preheat your oven to 375 degrees F (190 degrees C). Place the prepared bell peppers upright in a baking dish.
2. Heat olive oil in a large skillet over medium heat. Add onions and garlic, sauté until translucent and fragrant, about 3 minutes.
3. Add diced chicken to the skillet. Season with salt, pepper, oregano, and cumin. Cook until chicken is no longer pink inside, about 6-8 minutes.
4. Stir in pumpkin puree and cooked rice. Mix well and cook for another 2 minutes to blend flavors. Remove from heat.
5. Fold in shredded cheese gently to keep the texture creamy but not mashed. Taste and adjust seasoning if needed.
6. Stuff each bell pepper evenly with the pumpkin chicken and rice filling. Cover the baking dish loosely with foil.
7. Bake for 30 minutes covered, then uncover and bake an additional 10 minutes to slightly brown the tops. Let cool for 5 minutes before serving.

Tips, Variations & Serving Ideas

• Add some chopped spinach or kale to the filling for a veggie boost.
• Top with a spoonful of sour cream or Greek yogurt for extra creaminess.
• Sprinkle with crushed red pepper flakes if you like a little heat.
• Swap rice for quinoa or cauliflower rice for a lower-carb version.
• Underbake slightly for softer, almost creamy peppers that melt in your mouth.
• Serve with a side salad or roasted autumn vegetables for a balanced meal.
• Leftovers make great lunchbox options when reheated gently.

FAQs

Q: Can I use canned pumpkin for this recipe?
A: Yes, canned pumpkin puree works perfectly and saves time. Just avoid pumpkin pie filling, which is sweetened and spiced.

Q: Can I prepare these stuffed peppers ahead of time?
A: Absolutely! Assemble them a day ahead, cover, and refrigerate. Bake just before serving.

Q: What can I substitute for chicken?
A: Ground turkey or cooked shredded beef can also be used. Adjust cooking time accordingly.

Save This for Later (Pinterest)

Love pumpkin and cozy dinners? Save this recipe for pumpkin chicken and rice stuffed peppers on Pinterest so you’ll always have a delicious, seasonal meal idea ready to go! Sharing is caring pin it now and make your mealtime easier this fall.