Lunch: Sausage & Rice Stuffed Pumpkins Recipe

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

Instructions

Preheat oven to 450 °. 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 toasting.
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.
Place pumpkins in a 15x10x1-in. baking pan; fill with rice mixture. Replace pumpkin tops. Bake 30 minutes.
Reduce oven setting to 350 °. Bake 25-35 minutes longer or until pumpkin is tender when pierced with a knife and a thermometer inserted in filling reads 160 °. Sprinkle remaining cheese over filling.
To serve, remove rice. Scoop out pumpkin and serve with rice.

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