Sausage & Rice Stuffed Pumpkins is a really festive dish to make around Halloween. It looks very impressive and tastes delicious. Everything cooks in the pumpkin shell so it cuts down on clean up time too making it a great recipe for busy days.
I start this dish by hollowing out three small pumpkins. I make a filling by frying sausage, vegetables and garlic in a large skillet. I then add rice, cheese, eggs, herbs and salt. I fill the pumpkin shells with the sausage and rice stuffing before baking the pumpkins for about an hour. I serve them in the centre of the table and cut them in front of everyone.
To make Sausage & Rice Stuffed Pumpkins, you will need the following ingredients:
Preheat the oven to 450 °F.
Slice the tops off the pumpkins by cutting a 3 inch circle around the stem. Clean out the seeds and pulp. Save the lids. Place the pumpkins in a large baking dish or pan.
Cook the sausage, mushrooms, onions, green pepper and garlic in a large skillet over medium heat for 6-8 minutes until the sausage is cooked through. Break the sausage into small pieces as it cooks.
Remove the skillet from the heat and add the rice, ¾ cup of the cheese, eggs, parsley and thyme. Season to taste with salt.
Fill each hollowed out pumpkin with the sausage and rice filling and replace the pumpkin lids.
Place the dish of stuffed pumpkins in the center of the oven and bake for ½ an hour.
Reduce the oven heat to 350°F. Bake for 25-35 minutes more until the pumpkin is tender when pierced with a knife or fork.
Sprinkle remaining cheese over the filling of each pumpkin. Cut to serve.
You;ve heard of stuffed peppers, well let me introduce you to Sausage & Rice Stuffed Pumpkins! Super wholesome and the kids will love them too! Please remember to tag #CookMeRecipes if you take pics of your stuffed pumpkins this Halloween!
