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Mini Sausage & Rice Stuffed Pumpkins served on a white plate with thyme on top, the perfect Fall recipe for Thanksgiving

Mini Sausage & Rice Stuffed Pumpkins

Print Recipe
Servings 6
Author Beautiful Eats & Things

Ingredients

  • 6 mini pumpkins
  • 2 tbsp oil
  • 1 lb turkey sausage
  • 4 cups of white rice cooked
  • ½ cup low sodium chicken broth
  • 1 yellow bell pepper chopped
  • 1 red bell pepper chopped
  • 1 green bell pepper chopped
  • 1 onion chopped
  • 1/3 cup reduced fat mozzarella shredded
  • 2 tsp of thyme minced and extra for garnish
  • Salt/pepper to taste

Instructions

  • Pre-heat oven to 350 degrees.
  • Slice the tops off the mini pumpkins and scoop out the seeds. Rub the pumpkins and tops with 1 tbsp of oil and sprinkle with salt and pepper. Place the pumpkins (with their tops on) on a prepared baking sheet. Roast for 15-20 minutes or until the pumpkins are just tender. Set aside.
  • Meanwhile, add a tablespoon of olive oil to a medium skillet on medium-high heat. Add the sausage, bell peppers, and onion. Cook until done and until veggies are tender. Drain off excess grease.
  • In the same pan, add chicken broth, white rice, thyme, and shredded mozzarella cheese. Stir until combined. Season to taste with salt and pepper.
  • Stuff the pumpkins with the sausage and rice mixture. Sprinkle with the remaining thyme for garnish.
  • Serve and Enjoy!