Sausage & Rice Stuffed Pumpkins Recipe

Name: Sausage & Rice Stuffed Pumpkins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 small pie pumpkins (about 2 pounds each); 1/2 pound bulk sweet Italian sausage; 1 pound fresh mushrooms, chopped; 2 medium onions, chopped; 1 medium green pepper, chopped; 2 garlic cloves, minced; 4 cups cooked long grain rice; 1 cup grated Parmesan cheese, divided; 2 large eggs, lightly beaten; 1/4 cup minced fresh parsley; 1 teaspoon salt; 1/2 teaspoon dried thyme

Servings: persons

3 small pie pumpkins (about 2 pounds each)
1/2 pound bulk sweet Italian sausage
1 pound fresh mushrooms, chopped
2 medium onions, chopped
1 medium green pepper, chopped
2 garlic cloves, minced
4 cups cooked long grain rice
1 cup grated Parmesan cheese, divided
2 large eggs, lightly beaten
1/4 cup minced fresh parsley
1 teaspoon salt
1/2 teaspoon dried thyme

1
Preheat oven to 450u00b0. Cut a 3-in. circle around each pumpkin stem. Remove tops and set aside. Remove strings and seeds from pumpkins; discard seeds or save for roasting.
2
In a large skillet, cook sausage, vegetables and garlic over medium heat 6-8 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain. Remove from heat; stir in rice, 3/4 cup cheese, eggs, parsley, salt and thyme.
3
Place pumpkins in a 15x10x1-in. baking pan; fill with rice mixture. Replace pumpkin tops. Bake 30 minutes.
4
Reduce oven setting to 350u00b0. Bake 25-35 minutes longer or until pumpkin is tender when pierced with a knife and a thermometer inserted in filling reads 160u00b0. Sprinkle remaining cheese over filling. Cut to serve.

973

kcal

Calories

Fat

173

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 small pie pumpkins (about 2 pounds each), 1/2 pound bulk sweet Italian sausage, 1 pound fresh mushrooms, chopped, 2 medium onions, chopped, and more.

Yes, Sausage & Rice Stuffed Pumpkins falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sausage & Rice Stuffed Pumpkins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions