Pumpkin and Rice Stuffed Peppers

Makes Servings


4 green or red bell peppers
1 Tbsp olive oil
1/4 cup onion, chopped
1 each garlic clove, chopped
8 oz ground turkey
1 1/2 tsps ground cinnamon
1 cup chicken broth
1 cup Libby’s® 100% Pure Pumpkin
1 cup Minute® Brown Rice, uncooked
shredded mozzarella cheese, optional


  • Preheat oven to 375⁰F.  Remove tops and seeds from peppers. 
  • Heat oil in a medium saucepan over medium heat.  Sauté onion and garlic one minute.  Add turkey and brown.  Increase heat to high and add cinnamon, broth, pumpkin and rice.  Bring to a boil. Cover and reduce heat to low.  Simmer 5 minutes.  Remove from heat and let stand 5 minutes. 
  • Place prepared peppers in an oven proof baking dish.  Fill peppers with mixture and top with cheese, if desired.  Pour one cup of water into bottom of dish.  Bake 20 minutes, or until peppers are cooked to desired doneness. 
  • Substitute large cleaned portabella mushrooms caps for the bell peppers.  For a great appetizer, stuff small mushroom caps.