Roasted & Stuffed Pumpkin

Roasted & Stuffed Pumpkin
With Arroz Verde and spicy Pepitas
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 (Pumpkin Seeds)
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 – feeds 4.

Products used in this recipe