Name: Sausage & Rice Stuffed Pumpkins
Prep time: 30 min
Cook time: 30 min
Yield: 1
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 -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Sausage & Rice Stuffed Pumpkins

1. 3 small pie pumpkins (about 2 pounds each) -

2. 1/2 pound bulk sweet Italian sausage -

3. 1 pound fresh mushrooms, chopped -

4. 2 medium onions, chopped -

5. 1 medium green pepper, chopped -

6. 2 garlic cloves, minced -

7. 4 cups cooked long grain rice -

8. 1 cup grated Parmesan cheese, divided -

9. 2 large eggs, lightly beaten -

10. 1/4 cup minced fresh parsley -

11. 1 teaspoon salt -

12. 1/2 teaspoon dried thyme -

How to cook deliciously - Sausage & Rice Stuffed Pumpkins

1. Stage

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.

2. Stage

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. Stage

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

4. Stage

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. Cut to serve.