Sausage and Rice Stuffed Pumpkins

By Ellie

12 Person

85 Minutes

0 Calories

This dish can be used not only as pumpkin recipes but also as a healthy recipe、easy dinner recipes、lunch recipes、breakfast recipes、appetizers recipes.

Ingredients

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

Method

01

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 roasting.
02

In a large skillet, cook sausage, vegetables, and garlic over medium heat 6-8 minutes or until sausage are no longer pink, breaking up sausage into crumbles; drain. Remove from heat; stir in rice, 3/4 cup cheese, eggs, parsley, salt, and thyme.
03

Place pumpkins in a 15x10x1-in. baking pan; fill with rice mixture. Replace pumpkin tops. Bake 30 minutes.
04

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 overfilling. Cut to serve.

Related Tags

Thanksgiving Stuffing Recipes

Sausage and Rice Stuffed Pumpkins

4.3

( By Ellie )

This dish can be used not only as pumpkin recipes but also as a healthy recipe、easy dinner recipes、lunch recipes、breakfast recipes、appetizers recipes.

01 Information

Grade easy
Serving 12 servings
Prep Time 30 Mins
Cook Time 55 Mins
Total Time 85 Mins

02 Ingredients

1/2 tsp. dried thyme

1 tsp. salt

1/4 cup minced fresh parsley

2 large eggs, lightly beaten

1 cup grated Parmesan cheese, divided

4 cups cooked long grain rice

2 garlic cloves, minced

1 medium green pepper, chopped

2 medium onions, chopped

1 pound fresh mushrooms, chopped

1/2 pound bulk sweet Italian sausage

3 small pie pumpkins (about 2 pounds each)

03 Method

Step 1

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 roasting.

Step 2

In a large skillet, cook sausage, vegetables, and garlic over medium heat 6-8 minutes or until sausage are no longer pink, breaking up sausage into crumbles; drain. Remove from heat; stir in rice, 3/4 cup cheese, eggs, parsley, salt, and thyme.

Step 3

Place pumpkins in a 15x10x1-in. baking pan; fill with rice mixture. Replace pumpkin tops. Bake 30 minutes.

Step 4

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 overfilling. Cut to serve.

04 Author