Cheesy Pumpkin Quinoa Stuffed Peppers
Recipe type: Main Dish, Sukkot
Prep time: 
Cook time: 
Total time: 
Serves: 4
A cheesy stuffed pepper perfect for Sukkot!
  • 2 tablespoons grapeseed oil
  • 1 small onion, small diced
  • 1 garlic clove, minced
  • 2 tablespoons all-purpose flour
  • 1 - 1¼ cups whole milk
  • ¼ cup extra sharp cheddar cheese, shredded (or more to taste, up to 1 cup)
  • ½ teaspoon kosher salt
  • 1 teaspoon sage
  • 1 teaspoon cinnamon
  • ¼ teaspoon black pepper
  • Pinch cayenne
  • 1 cup pureed pumpkin
  • 1 10 oz package spinach, drained
  • 1½ cups cooked quinoa
  • 4 large bell peppers
  • 1 tablespoon butter
  • ½ cup Panko breadcrumbs
  1. Pre-heat oven to 350 degrees F.
  2. Heat up two tablespoons grapeseed oil (or substitute most other oils). Saute onions over medium heat until they start to brown and then add in garlic for a second.
  3. Then add in enough flour to make a roux- about 2 tablespoons. Look at you making a roux!
  4. Then add in milk and cook for a few minutes until you have a thick sauce. Congrats you just made a béchamel!
  5. Then add in the cheese- I highly recommend shredding it yourself as pre-shredded cheese has added crap in there that won’t make your sauce as creamy.
  6. This sauce can also be used as the beginnings of mac n cheese. Ooh yeah. Add in seasonings- salt, pepper, sage, cinnamon and cayenne.
  7. Then mix in the pumpkin, spinach and quinoa.
  8. The fill four peppers. Top with Panko mixed with melted butter.
  9. Bake for 1 hour until peppers are soft and breadcrumbs are brown.
Recipe by What Jew Wanna Eat at