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Cheesy Pumpkin Quinoa Stuffed Peppers

A cheesy stuffed pepper perfect for Sukkot!
5 from 1 vote
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Main Dish, Sukkot
Servings 4


  • 2 tablespoons grapeseed oil
  • 1 small onion small diced
  • 1 garlic clove minced
  • 2 tablespoons all-purpose flour
  • 1 - 1 1/4 cups whole milk
  • 1/4 cup extra sharp cheddar cheese shredded (or more to taste, up to 1 cup)
  • 1/2 teaspoon kosher salt
  • 1 teaspoon sage
  • 1 teaspoon cinnamon
  • 1/4 teaspoon black pepper
  • Pinch cayenne
  • 1 cup pureed pumpkin
  • 1 10 oz package spinach drained
  • 1 1/2 cups cooked quinoa
  • 4 large bell peppers
  • 1 tablespoon butter
  • 1/2 cup Panko breadcrumbs


  • Pre-heat oven to 350 degrees F.
  • 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.
  • Then add in enough flour to make a roux- about 2 tablespoons. Look at you making a roux!
  • Then add in milk and cook for a few minutes until you have a thick sauce. Congrats you just made a béchamel!
  • 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.
  • This sauce can also be used as the beginnings of mac n cheese. Ooh yeah. Add in seasonings- salt, pepper, sage, cinnamon and cayenne.
  • Then mix in the pumpkin, spinach and quinoa.
  • The fill four peppers. Top with Panko mixed with melted butter.
  • Bake for 1 hour until peppers are soft and breadcrumbs are brown.
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