Stuffed Pumpkins with Herbs and Bread Crumbs Recipe

Name: Stuffed Pumpkins with Herbs and Bread Crumbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 each pumpkins miniature; 2 cups bread rye or whole wheat, cubed; 1/2 cup carrots thinly sliced; 1 cup onions diced; 1/2 cup vegetable stock; 1/2 cup celery diced; 1 teaspoon oregano dried; 1/2 teaspoon black pepper; 1/4 cup parsley leaves fresh, minced; 1 teaspoon olive oil

Servings: persons

4 each pumpkins miniature
2 cups bread rye or whole wheat, cubed
1/2 cup carrots thinly sliced
1 cup onions diced
1/2 cup vegetable stock
1/2 cup celery diced
1 teaspoon oregano dried
1/2 teaspoon black pepper
1/4 cup parsley leaves fresh, minced
1 teaspoon olive oil

1
Preheat oven to 325F (160C).
2
Cut off pumpkin tops and set aside to use as covers.
3
Scoop out seeds and membranes, set aside for another use.
4
Set pumpkin shells on a large baking sheet.
5
In a medium bowl, combine remaining ingredients and toss well.
6
Pack tightly into pumpkin cavities.
7
Cover with tops.
8
Bake 45 minutes, or until pumpkin shells are tender.
9
Serve hot.

kcal

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 each pumpkins miniature, 2 cups bread rye or whole wheat, cubed, 1/2 cup carrots thinly sliced, 1 cup onions diced, and more.

Yes, Stuffed Pumpkins with Herbs and Bread Crumbs falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Stuffed Pumpkins with Herbs and Bread Crumbs

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