Description

These Pumpkin and Sausage Stuffed Peppers combine savory Italian sausage with creamy pumpkin puree and cooked rice, all baked inside tender bell peppers topped with melted mozzarella cheese. This comforting and flavorful dish is perfect for a hearty dinner and offers a delightful blend of savory and slightly sweet flavors with a satisfying cheesy finish.

Ingredients

Vegetables

4 large bell peppers, tops cut off and seeds removed
1 small onion, finely chopped
2 cloves garlic, minced

Meat and Dairy

½ pound Italian sausage, casings removed
1 cup shredded mozzarella cheese, divided

Other Ingredients

1 cup pumpkin puree
1 cup cooked rice
1 teaspoon dried thyme
2 tablespoons olive oil
Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature for baking the stuffed peppers evenly.
Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent and fragrant, about 3-4 minutes.
Cook Sausage: Add the Italian sausage to the skillet, breaking it up with a spoon. Cook until browned and fully cooked through, approximately 6-8 minutes.
Combine Filling: Stir in the pumpkin puree, cooked rice, dried thyme, salt, and pepper. Cook the mixture for an additional 2-3 minutes to let the flavors meld.
Add Cheese: Remove the skillet from heat and stir in ½ cup of shredded mozzarella cheese, mixing well to create a creamy filling.
Stuff Peppers: Stuff each prepared bell pepper with the pumpkin and sausage mixture, packing it in firmly but carefully. Place the stuffed peppers upright in a baking dish.
Top with Cheese: Sprinkle the remaining ½ cup of shredded mozzarella cheese evenly over the tops of the stuffed peppers to create a delicious cheese crust.
Bake Covered: Cover the baking dish with aluminum foil and bake for 30 minutes. This helps the peppers cook through while keeping the filling moist.
Finish Baking Uncovered: Remove the foil and bake for an additional 10 minutes or until the peppers are tender and the cheese topping is melted, golden, and bubbly.
Serve: Remove from oven and serve hot for a comforting, savory meal.

Notes

You can substitute cooked quinoa or cauliflower rice for the cooked rice to vary the texture or reduce carbs.
Using fresh thyme instead of dried thyme will enhance the herbal flavor.
For a spicier version, add crushed red pepper flakes when cooking the sausage.
These stuffed peppers can be prepared a day ahead and baked just before serving for convenience.
Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.