Description
This hearty and flavorful recipe features bell peppers stuffed with a savory mixture of Italian sausage, pumpkin puree, rice, and aromatic herbs, topped with melted mozzarella cheese. Baked to perfection, these stuffed peppers offer a delightful combination of textures and tastes, perfect for a comforting dinner.
Ingredients
Scale
Vegetables
- 4 large bell peppers, tops cut off and seeds removed
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Meat and Dairy
- ½ pound Italian sausage, casings removed
- 1 cup shredded mozzarella cheese, divided
Pantry
- 1 cup pumpkin puree
- 1 cup cooked rice
- 1 teaspoon dried thyme
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed peppers.
- Sauté aromatics: In a large skillet, heat olive oil over medium heat. Add finely chopped onion and minced garlic, and sauté until they are translucent, releasing their flavors.
- Cook the sausage: Add Italian sausage to the skillet and cook until browned, breaking it into small pieces to ensure even cooking.
- Combine filling ingredients: Stir in pumpkin puree, cooked rice, dried thyme, salt, and pepper. Cook for 2-3 minutes, allowing flavors to meld together.
- Add cheese to filling: Remove skillet from heat and stir in half a cup of shredded mozzarella cheese to enrich the stuffing.
- Stuff the peppers: Spoon the pumpkin and sausage mixture evenly into each hollowed bell pepper and arrange them in a baking dish.
- Top with cheese: Sprinkle the remaining half cup of shredded mozzarella cheese over the top of the stuffed peppers for a golden crust.
- Bake covered: Cover the baking dish with aluminum foil and bake for 30 minutes, allowing the peppers to soften and the filling to heat through.
- Finish baking uncovered: Remove the foil and bake for an additional 10 minutes until the peppers are tender and the cheese is melted and bubbly.
- Serve hot: Remove the stuffed peppers from the oven and serve immediately for a warm, comforting meal.
Notes
- You can substitute Italian sausage with turkey sausage for a leaner option.
- Use brown rice instead of white rice for added fiber and nutrients.
- For a spicier kick, add red pepper flakes to the filling mixture.
- Leftover stuffed peppers can be refrigerated up to 3 days and reheated in the oven.
- Make sure to hollow out the bell peppers carefully to maximize stuffing space without breaking the pepper walls.
