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.

No additional tips available.

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

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.

Sausage & Rice Stuffed Pumpkins

How did you like this recipe?

Frequently Asked Questions