Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.

Rinse the mini pumpkins and pat them dry. Using a sharp knife, carefully slice off the top 1/2 inch of each pumpkin to create a lid. Set the lids aside.

With a spoon, gently scrape out the seeds and stringy fibers from each pumpkin, creating a clean hollow cavity. Discard the seeds or save them for another use.

Brush the insides and rims of the pumpkins lightly with 1 tablespoon of the olive oil. Sprinkle the cavities with about 1/4 teaspoon of the fine sea salt and a pinch of black pepper.

Place the pumpkins and their lids cut-side down on the prepared baking sheet. Roast in the preheated oven for 20–25 minutes, or until the flesh is just tender when pierced with the tip of a knife. Remove from the oven and carefully turn them upright to cool slightly.

While the pumpkins roast, prepare the rice filling. In a small saucepan, combine the rinsed long-grain white rice and the vegetable broth. Bring to a gentle boil over medium heat.

Once boiling, reduce the heat to low, cover the saucepan with a lid, and simmer for 12–15 minutes, or until the rice is tender and the liquid is absorbed. Remove from the heat and let it sit, covered, for 5 minutes, then fluff with a fork.

In a medium skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the finely chopped yellow onion and cook for 3–4 minutes, stirring occasionally, until softened and translucent.

Add the minced garlic to the skillet and cook for 30 seconds, just until fragrant, stirring so it does not brown.

Stir in the finely diced red bell pepper and cook for 3–4 minutes more, until the pepper begins to soften.

Add the cooked rice to the skillet along with the chickpeas, dried thyme, dried oregano, smoked paprika, the remaining fine sea salt, and the remaining black pepper. Stir well to combine and warm through for 2–3 minutes.

Remove the skillet from the heat and fold in the shredded mozzarella cheese and grated Parmesan cheese until evenly distributed throughout the rice mixture.

Spoon the warm rice and vegetable mixture into the roasted mini pumpkins, packing it gently so each pumpkin is fully filled but not overflowing excessively.

Place the filled pumpkins back onto the baking sheet, leaving the lids off so the tops can lightly brown. Return them to the oven and bake for 10–15 minutes, until the cheese is melted and the pumpkins are very tender but still holding their shape.

Remove the stuffed mini pumpkins from the oven and let them rest for 5 minutes. If desired, sprinkle the tops with the chopped fresh parsley. Serve warm, with the pumpkin lids set slightly askew on top or to the side for a cozy presentation.