Description
A delicious recipe for stuffed bell peppers filled with a savory mixture of pumpkin puree, Italian sausage, rice, and cheese.
Ingredients
Scale
- 4 large bell peppers, tops cut off and seeds removed
- 1 cup pumpkin puree
- ½ pound Italian sausage, casings removed
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup cooked rice
- 1 cup shredded mozzarella cheese, divided
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
- Add the Italian sausage to the skillet and cook until browned, breaking it up into small pieces as it cooks.
- Stir in the pumpkin puree, cooked rice, dried thyme, salt, and pepper. Cook for an additional 2-3 minutes until well combined.
- Remove the skillet from the heat and stir in ½ cup of shredded mozzarella cheese.
- Stuff each bell pepper with the pumpkin and sausage mixture and place them in a baking dish.
- Sprinkle the remaining ½ cup of shredded mozzarella cheese over the tops of the stuffed peppers.
- Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is melted and bubbly.
- Serve hot.
Notes
- You can substitute ground turkey or chicken for the Italian sausage for a lighter option.
- Feel free to add other vegetables to the stuffing mixture, such as diced tomatoes or spinach.
- A sprinkle of crushed red pepper flakes can add heat if desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg