Description
Deliciously comforting stuffed peppers filled with a savory blend of pumpkin, sausage, and rice, perfect for any occasion.
Ingredients
Scale
- 4 bell peppers
- 1 lb sausage
- 1 cup pumpkin puree
- 1 cup cooked rice or quinoa
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Olive oil
- Cheese (optional, for topping)
Instructions
- Preheat your oven to 375°F (190°C). Wash the bell peppers, cut the tops off, and remove the seeds.
- In a skillet, heat olive oil over medium heat. Sauté onion and garlic until golden. Add sausage and cook until browned.
- Stir in pumpkin puree, cooked rice or quinoa, Italian seasoning, salt, and pepper. Mix well.
- Stuff each pepper with the mixture, pressing down gently. Top with cheese if desired.
- Place stuffed peppers in a baking dish, cover with foil, and bake for 25-30 minutes until tender. Remove foil and bake for an additional 5 minutes if topped with cheese.
Notes
Choose firm, ripe peppers for the best texture. Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 40mg