Yields5 ServingsPrep Time20 minsCook Time20 minsTotal Time40 mins
Ingredients
1cuporganic brown rice (precooked/cooled, or 1 cup, packed, precooked/cooled quinoa)
1cuproasted pumpkin seeds (see note)
½cuppacked organic red bell peppers (roasted, can use jarred, just drain)
1tbsporganic tomato paste
¼cupgreen onions (+1/12 cup if needed)
1 ½tbspbalsamic vinegar
1medium garlic clove
1tspdried oregano
1tspdried basil
¾tspsalt (optional)
½tspblackstrap molasses
½cuporganic rolled oats
2tbsproasted pumpkin seeds (optional, to pulse in)
Directions
1
In a food processor, add all ingredients except oats and 2 tablespoons pumpkin seeds.
2
Puree until well-combined, scraping down the bowl as needed.
3
Add oats and pulse through several times to incorporate.
4
If desired, add the extra pumpkin seeds and pulse again, just to slightly incorporate them but keep some texture.
5
If possible, refrigerate for about an hour.
6
When ready to bake, preheat oven to 375°F. Take scoops of mixture (about 1–1 ½ tablespoons; should yield 18–20 poppers), and place on a baking sheet lined with parchment paper.
7
Bake for 18–20 minutes, until golden or just firm to the touch (do not overbake; they will dry out).
8
Remove, and serve with pasta and tomato sauce, or with baked potatoes.
Chef's Notes
Pumpkin Seeds
You can toast the pumpkin seeds yourself, or purchase them roasted. To roast yourself, use raw pumpkin seeds and place on a baking sheet lined with parchment paper. Bake at 400 degrees F for about 7–9 minutes, stirring once and watching closely. They turn from golden to burned quickly. If using store-bought, many brands are salted when roasted. If so, reduce the salt in the ingredients to just a rounded ¼ teaspoon.
Switch Things Up!
Instead of forming balls, shape into patties for burgers. Bake on a parchment-lined baking sheet at 400 degrees F for about 20 minutes, turning patties once halfway through baking.
Serving Suggestions
Serve with a whole grain pasta of choice. For gluten-free choices, opt for brown rice or legume-based pasta (red lentil or chickpea). You can also serve these over veggie noodles like zucchini pasta.
Try them as “meatball subs,” filling whole grain buns with the poppers, veggies you love, and a warm marinara sauce.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to one month.
1cuporganic brown rice (precooked/cooled, or 1 cup, packed, precooked/cooled quinoa)
1cuproasted pumpkin seeds (see note)
½cuppacked organic red bell peppers (roasted, can use jarred, just drain)
1tbsporganic tomato paste
¼cupgreen onions (+1/12 cup if needed)
1 ½tbspbalsamic vinegar
1medium garlic clove
1tspdried oregano
1tspdried basil
¾tspsalt (optional)
½tspblackstrap molasses
½cuporganic rolled oats
2tbsproasted pumpkin seeds (optional, to pulse in)
Directions
1
In a food processor, add all ingredients except oats and 2 tablespoons pumpkin seeds.
2
Puree until well-combined, scraping down the bowl as needed.
3
Add oats and pulse through several times to incorporate.
4
If desired, add the extra pumpkin seeds and pulse again, just to slightly incorporate them but keep some texture.
5
If possible, refrigerate for about an hour.
6
When ready to bake, preheat oven to 375°F. Take scoops of mixture (about 1–1 ½ tablespoons; should yield 18–20 poppers), and place on a baking sheet lined with parchment paper.
7
Bake for 18–20 minutes, until golden or just firm to the touch (do not overbake; they will dry out).
8
Remove, and serve with pasta and tomato sauce, or with baked potatoes.
