Mini Pumpkins with Apple & Wild Wonders® Pepper Stuffing

Serves

6

Prep Mins

30

Cooking Mins

40

Ingredients

  • 6 mini pumpkins
  • 2 Tbsp. + 2 Tbsp. extra virgin olive oil, divided
  • Kosher salt
  • Freshly ground black pepper
  • 1 large country boule, cut into 1” cubes (about 6 cups)
  • 2 Wild Wonders Peppers, coarsely chopped
  • 2 Granny Smith apples, coarsely chopped
  • 3 celery stalks, coarsely chopped
  • 1 large leek, thinly sliced
  • 1 Tbsp. fresh sage, chopped
  • 3 cups unsalted vegetable stock (or chicken stock)

Directions

  • Preheat oven to 400º F. Place cubed bread on a large baking sheet. Cut off the tops of each pumpkin and set aside. Remove and discard the seeds from each pumpkin. Lightly brush 2 Tbsp. extra virgin olive oil over the insides and outsides of the pumpkin bottoms and tops and season with kosher salt and freshly ground black pepper to taste. Place on a lined baking sheet and bake for 25-30 minutes with the tops on the pumpkins, until tender. Bake the cubed bread for 7-8 minutes until toasted and set aside.
  • While the pumpkins are baking, prepare the stuffing. In a large Dutch oven or high-sided skillet over medium-high heat, add 2 Tbsp. extra virgin olive oil followed by the Wild Wonders peppers, apples, celery, and leek, and sage. Cook, stirring occasionally, until tender, about 5-6 minutes. Add in the toasted cubed bread and toss to combine. Add in the vegetable stock and stir to combine. Remove from heat and let stand for 5-10 minutes to allow bread to absorb the stock.
  • Carefully fill each pumpkin with stuffing and place back on a sheet tray. Bake for an additional 5 minutes or so, until the top of stuffing starts to crisp. Remove from oven, top each pumpkin with their tops and serve immediately.

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