Description
Delicious stuffed peppers filled with savory sausage and sweet pumpkin, perfect for cozy dinners or potluck gatherings.
Ingredients
Scale
- 4 bell peppers (any color)
- 1 cup cooked pumpkin puree
- 1 pound Italian sausage (or your choice of sausage)
- 1 cup cooked rice or quinoa
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
- Fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds.
- In a skillet over medium heat, cook the Italian sausage until browned. Add diced onion and minced garlic, sautéing until softened.
- Stir in the cooked pumpkin puree, cooked rice or quinoa, Italian seasoning, and season with salt and pepper. Mix well.
- Spoon the mixture into the hollowed-out bell peppers, packing tightly. Place in a baking dish, sprinkle with cheese if desired, cover with foil and bake for 25-30 minutes.
- Remove the foil and bake for an additional 10 minutes until the cheese is golden brown. Garnish with fresh parsley.
Notes
Store leftover stuffed peppers in an airtight container in the refrigerator for 3-4 days, or freeze before baking for 2-3 months.
- Prep Time: 20
- Cook Time: 40
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 70mg