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Roasted and Stuffed Pumpkin


2 small pumpkins, halved and de-seeded

3 Tbl olive oil

Sea salt and cracked black pepper

300g long grain, white rice

1 packet Tio Pablo Arroz Verde Flavour Packet, 35g

1 can whole pinto or kidney beans, 400g

¾ cup whole, pitted black olives

¼ cup Tio Pablo Spicy Roasted Pepitas

½ cup crumbled feta cheese


Preheat oven to bake 120°C. Brush ½ Tbl of olive oil onto each half of pumpkin and season with salt and pepper. Wrap each half of pumpkin in tinfoil and bake for at least 1 hour, until pumpkin roasted and soft.

Prepare rice with the Arroz Verde flavor packet, per instructions on packet. Place cooked rice in a bowl and add beans, olives, feta and Pepitas. Loosely mix through all ingredients.

Remove pumpkin from oven , remove foil and place onto plates. Fill the centres of the pumpkin with rice mixture. Top with extra feta and Pepitas if desired.

Serve warm - serves 4.


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