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5 from 1 vote

Feta, black bean and pumpkin stuffed peppers

Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Servings: 6
Author: Becca Heyes


  • 6 orange bell peppers
  • ½ tablespoon oil
  • 2 spring onions, sliced
  • 400 g tin black beans, drained (240g, or ~ 1 ¼ cups, when drained)
  • 425 g pumpkin puree (~ 1 ½ cups)
  • 100 g feta cheese, diced (~ ¾ cup diced)
  • 280 g cooked rice (~ 2 cups)
  • 1 teaspoon smoked paprika
  • Salt
  • Black pepper


  • Heat the oven to 200°C (Gas Mark 6 / 400°F).
  • Cut straight across the top of each pepper, and remove the seeds. Cut a jack o’lantern face on each pepper using a small knife (don’t make the holes too large or your filling will fall out!).
  • Set the tops of the peppers aside, and place the main bodies of the peppers cut-side-down in a baking dish. Drizzle lightly with oil, and roast for around 20 minutes, until slightly soft.
  • Meanwhile, add the chopped spring onions, black beans, pumpkin puree, diced feta, cooked rice and smoked paprika to a large bowl, and mix to combine. Season to taste.
  • When the peppers are slightly soft, turn them over, and stuff with the pumpkin mixture. Replace the tops of the peppers, and return to the oven for a further 20 minutes or so, until the peppers are soft and just starting to turn golden.