Sausage & Rice Stuffed Pumpkins
My children often request this dish. It also adds a great "wow" factor to a festive buffet table.—Andria Peckham, Lowell, Michigan
Ingredients
- 3 small pie pumpkins (about 2 pounds each)
- 1/2 pound bulk sweet Italian sausage
- 1 pound fresh mushrooms, chopped
- 2 medium onions, chopped
- 1 medium green pepper, chopped
- 2 garlic cloves, minced
- 4 cups cooked long grain rice
- 1 cup grated Parmesan cheese, divided
- 2 large eggs, lightly beaten
- 1/4 cup minced fresh parsley
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
Reviews
Fun and delicious! My kids really like them. I use lower fat sausage and sometimes skip the mushrooms for those who dislike them. I know it was posted last year, but #Melani-the 1 cup of cheese is divided between the three pumpkins, giving each one 1/3 cup each. This recipe has room for customization though, veggie and cheese-wise, which is part of the fun of cooking! Thanks for the recipe!
It has 1 cup Parmesan cheese. ??
I am making this today for a pumpkin pigin at work. The recipe calls to "Remove from heat; stir in rice, 3/4 cup cheese". However, cheese isn't in the ingredients. Can you please add this to the ingredients?
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