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If you’re looking for a comforting, hearty meal that’s bursting with warm autumnal flavors, you are going to fall in love with this Pumpkin and Sausage Stuffed Peppers Recipe. It beautifully combines the creamy sweetness of pumpkin puree with the savory punch of Italian sausage, all wrapped up inside tender bell peppers. This dish offers the perfect balance of colors, textures, and flavors that make every bite a comforting celebration. Whether you want a cozy weeknight dinner or an eye-catching dish to share, these stuffed peppers bring both deliciousness and charm to your table.

Pumpkin and Sausage Stuffed Peppers Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are simple but each one plays an important role in giving this dish a lovely blend of taste, texture, and color. From the bright peppers that hold all the goodness, to the fragrant herbs that deepen the flavor, everything comes together beautifully.

4 large bell peppers, tops cut off and seeds removed: They act as natural edible bowls with a mild, sweet crunch that complements the filling.
1 cup pumpkin puree: Adds creamy sweetness with a velvety texture that makes the stuffing beautifully rustic.
½ pound Italian sausage, casings removed: Brings savory depth and a little spicy kick that perfectly balances the pumpkin.
1 small onion, finely chopped: Provides a gentle sweetness and a bit of crunch once sautéed.
2 cloves garlic, minced: Gives an aromatic punch that is essential in savory dishes.
1 cup cooked rice: Adds a tender bite that helps bind the filling together without overpowering it.
1 cup shredded mozzarella cheese, divided: Brings gooey, melty richness that blankets the filling and peppers.
1 teaspoon dried thyme: Offers an earthy, herbal note that elevates the overall flavor profile.
Salt and pepper to taste: Simple seasonings that enhance all the other flavors.
2 tablespoons olive oil: For sautéing onion and garlic, adding a silky base to the filling.

How to Make Pumpkin and Sausage Stuffed Peppers Recipe

Step 1: Prepare Your Oven and Peppers

Start by preheating your oven to 375°F (190°C). Then, carefully cut the tops off your bell peppers and remove the seeds. This creates the perfect vessel for the filling and helps the peppers cook evenly in the oven.

Step 2: Sauté Onions and Garlic

In a large skillet, warm up the olive oil over medium heat. Add the finely chopped onion and minced garlic, cooking until they turn translucent and release their sweet, fragrant aroma. This initial step lays the flavorful foundation for the filling.

Step 3: Brown the Italian Sausage

Next, add the sausage to your skillet. Break it up into small pieces as it cooks, letting all those rich, savory juices mingle with the onions and garlic. Cooking the sausage first ensures it’s fully cooked and beautifully caramelized.

Step 4: Mix in Pumpkin, Rice, and Seasonings

Once the sausage is browned, stir in the pumpkin puree, cooked rice, dried thyme, salt, and pepper. Let everything cook together for a few minutes so the flavors meld into a warm, cohesive mixture that’s both hearty and comforting.

Step 5: Add Cheese to the Filling

Remove the skillet from heat and fold in half of your shredded mozzarella cheese. This melts slightly into the mix, adding creaminess and a subtle stringiness that will make your filling irresistible.

Step 6: Stuff the Peppers

Now fill each bell pepper generously with your pumpkin and sausage mixture. It’s okay to mound it a bit—this filling loves to be the star! Place the stuffed peppers upright in a baking dish, standing tall and ready for the oven.

Step 7: Top with More Mozzarella

Sprinkle the remaining half cup of mozzarella cheese over the tops of the stuffed peppers. This will create a golden, bubbly crown as it bakes, adding a delightful cheesy finish that you won’t be able to resist.

Step 8: Bake to Perfection

Cover the baking dish with aluminum foil and pop it in the oven for 30 minutes. Then remove the foil and bake for another 10 minutes so the peppers become tender and the cheese melts into a beautiful bubbly topping. Keep an eye on their color to get that perfect lightly browned finish.

Step 9: Serve Hot and Enjoy

Once baked, serve these warm, comforting stuffed peppers immediately. The combination of smoky sausage, silky pumpkin, and gooey mozzarella wrapped in sweet roasted peppers creates a dish that feels like a warm hug from the inside out.

How to Serve Pumpkin and Sausage Stuffed Peppers Recipe

Garnishes

Simple fresh herbs like chopped parsley or thyme sprinkled on top brighten the dish and add a pop of color. A light drizzle of extra virgin olive oil or a sprinkle of crushed red pepper flakes can also add a subtle kick or richness that elevates every bite.

Side Dishes

This stuffed peppers recipe pairs beautifully with a crisp green salad dressed in lemon vinaigrette to balance the richness, or roasted root vegetables to complement the autumnal pumpkin flavors. A side of crusty bread is perfect for scooping up every last bit of cheesy filling.

Creative Ways to Present

For a fun twist, place the stuffed peppers on a large platter lined with a bed of fresh greens and scatter toasted pumpkin seeds around for a crunchy texture contrast. You could also serve individual peppers with a small ramekin of marinara sauce or creamy garlic sauce to dip for extra indulgence.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, let the peppers cool completely before storing them in an airtight container. They will keep well in the refrigerator for up to 3 days, making them a fantastic option for easy lunches or quick dinners.

Freezing

These stuffed peppers freeze beautifully! Wrap them individually in plastic wrap and place in a freezer-safe bag or container. They can be frozen for up to 2 months. Just be sure to thaw them in the refrigerator before reheating for best texture and flavor.

Reheating

Reheat your Pumpkin and Sausage Stuffed Peppers Recipe in the oven at 350°F (175°C) for about 20 minutes, covered with foil to keep them moist. Alternatively, microwave them gently but be aware the peppers may soften more quickly that way.

FAQs

Can I use other types of sausage for this recipe?

Absolutely! Feel free to swap Italian sausage with chorizo, breakfast sausage, or even a spicy turkey sausage to tweak the flavors to your liking without losing the dish’s essence.

Is canned pumpkin puree okay to use?

Canned pumpkin puree works perfectly here. Just make sure it’s pure pumpkin, not pumpkin pie filling, since the latter contains added sugars and spices that could alter the taste.

Can I make this recipe vegetarian?

Yes! Substitute the sausage with cooked lentils, chopped mushrooms, or a plant-based sausage alternative for a delicious vegetarian twist that still feels hearty and satisfying.

What if I don’t have rice on hand?

You can swap cooked rice with quinoa, couscous, or even cooked barley. These grains will add a similar texture and help bind the filling while adding some nutritional variety.

How spicy is this dish?

The heat level depends on the sausage you use. Traditional Italian sausage has a gentle spice, but if you want it milder, look for a sweet sausage. You can also add crushed red pepper flakes if you prefer extra heat.

Final Thoughts

This Pumpkin and Sausage Stuffed Peppers Recipe is a wonderful way to embrace cozy, flavorful cooking that’s both satisfying and unique. It’s a dish that invites smiles at the dinner table and warms you with every bite. Trust me, once you try it, it will become one of your favorite go-to meals, especially when you want a comforting dish that feels special. So grab those bell peppers and get ready to make something truly unforgettable!

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