The stores are stocked and our gardens are glowing orange. It’s pumpkin season! In Vermont the weather has cooled, the leaves are turning, and many people are craving the hearty, warm, and pumpkin spicy flavors of fall.
If you’re someone who loads up on pumpkin spice everything you may be more in sync with nature than you thought! The aromas and tastes will offer nostalgic, ritualistic, and warm fuzzy feelings, but autumn spices can offer great medicinal benefits as well. Cinnamon and ginger seem to be the top notes of fall and as we enter the dark, cold, and virus-infused season of winter, they can be used to help boost our immune systems. They are both very warming and stimulating spices, making them great additions to our food on cool and sluggish days. They aid in digestion and are wonderful for clearing congestion and improving circulation.
These pumpkin spice chili stuffed peppers are nourishing, comforting, and ridiculously delicious! This recipe is also great for using up those last few stragglers of peppers and tomatoes in our gardens.
If you’d like, although it certainly isn’t necessary, you can roast your own pumpkin. It’s super easy AND you’ll have extra puree and seeds to roast for Pumpkin Spice Granola and Roasted Pumpkin Ice (no) Cream!
To Roast a Pumpkin: Simply puncture a pie pumpkin with a knife for ventilation and bake at 425° for 1 to 1.5 hours. The skin will have pretty much steamed itself off and makes digging in to these cozy comforts SO much easier… and less scary if you’re afraid of losing some digits while trying to cut through those tough exteriors.
- 6-8 bell peppers
- 1 lb ground turkey
- 1 onion
- 4 jalapeños – seeded and chopped
- 3 cloves garlic
- 2 cups chopped tomatoes – blanch first if you’d like, but it’s too much work for me!
- 1 cup salsa
- 2 Tbsp chili powder
- 1 Tbsp cumin
- 1/2 tsp sea salt
- 1 cup pumpkin puree
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/8 tsp nutmeg
- 1/8 tsp clove
- Brown the ground turkey. Add the onion, garlic, and jalapeño and sauté for a few minutes.
- Add chopped tomatoes, salsa, chile powder, cumin and salt. Stirring constantly on low heat.
- Mix in the pumpkin puree, cinnamon, ginger, nutmeg and clove. This should have a thick consistency, but don’t worry if it doesn’t, just use a slotted spoon to stuff your peppers, allowing any liquid to drain.
- Cut your peppers in half, scrape out any seeds, and stuff them. I’ve found that cutting them in half rather than cutting the tops off leaves you with zero pepper waste!
- Cover them with unbleached parchment paper or a glass lid (it is believed that aluminum leaches into our food so I try to stay away from it) and bake at 375 for 35-45 minutes.