Turkey Sausage & Rice Stuffed Mini Pumpkins

Autumn evenings are made for stuffed mini pumpkins on the dinner table. I remember the night my neighbor showed up with a basket of tiny pumpkins from her garden. “Too lovely to carve,” she said with a wink. That evening, I discovered what would become one of my most treasured fall recipes stuffed mini pumpkins with turkey sausage and rice.

This recipe is close to my heart because it brings together everything I love about seasonal cooking. The sweet, tender pumpkin serves as both plate and part of the meal itself. It’s not fancy, but it’s full of love—and trust me, your family will think you’re a kitchen magician when you serve these beauties.

Let’s get into the kitchen and create something that smells like home.

Why You’ll Love This Stuffed Mini Pumpkin Recipe

First, these Stuffed mini pumpkins are absolutely foolproof. You can make this – I promise. The mini pumpkins do most of the work, becoming naturally sweet and tender in the oven while you prepare the savory filling.

Second, it’s a complete meal in one adorable package. The combination of turkey sausage, colorful bell peppers, and fluffy rice creates a hearty filling that satisfies everyone at the table. Plus, cleanup is a breeze when your serving dish is edible!

Third, this recipe makes every dinner feel special. Whether it’s a busy Tuesday night or Thanksgiving dinner, these pumpkin bowls turn an ordinary meal into something memorable. The kids will be delighted, and the adults will be impressed.

Finally, it’s incredibly versatile. This fall recipe adapts beautifully to whatever you have in your pantry or dietary needs your family might have.

What You’ll Need

The beauty of this Stuffed mini pumpkins lies in its simple, wholesome ingredients that come together like old friends:

• Six mini pumpkins – Look for ones about the size of your fist. They should feel heavy for their size and have a nice, bright orange color. Don’t worry if they’re not perfectly round – character makes them even more charming.
• Two tablespoons of oil – I reach for olive oil because it adds a lovely flavor, but any cooking oil you have will work beautifully.
• One pound of turkey sausage – This is where the hearty, savory flavor comes from. Choose your favorite variety – mild, spicy, or herb-seasoned all work wonderfully.
• Four cups of cooked white rice – Day-old rice actually works better here because it’s not as sticky. Cook with feeling, not just timing.
• Half cup of low-sodium chicken broth – This adds moisture and depth to the filling without making it soggy.
• Three bell peppers – yellow, red, and green – chopped into bite-sized pieces. The rainbow of colors makes this dish as beautiful as it is delicious.
• One onion, chopped – The foundation of so many good things in the kitchen.
• One-third cup of reduced-fat mozzarella cheese, shredded – Because everything’s better with a little cheese, right?
• Two teaspoons of fresh thyme – minced, with extra for garnish. If you only have dried, use about half the amount.
• Salt and pepper – to taste, as always.

Let’s Make It Together

Don’t worry if you’ve never worked with Stuffed mini pumpkins before – they’re surprisingly forgiving and fun to prepare.

1. Preheat your oven to 350 degrees. While it’s warming up, you’ll have time to prep your pumpkins without rushing.
2. Prepare the pumpkin bowls by slicing off the tops and scooping out all the seeds and stringy bits. Save those tops – they’re going to be your little lids! Rub the pumpkins and tops with one tablespoon of oil, then sprinkle with salt and pepper. Place them on a prepared baking sheet with their tops on and roast for 15-20 minutes until just tender when pierced with a fork.
3. While the pumpkins are roasting, heat the remaining tablespoon of oil in a medium skillet over medium-high heat. Add the turkey sausage, breaking it up as it cooks. When it’s about halfway done, add your colorful bell peppers and onion. Cook until the sausage is completely done and the vegetables are tender. Drain off any excess grease.
4. Create the filling by adding the chicken broth, cooked rice, minced thyme, and shredded mozzarella to the same pan. Stir everything together until the cheese melts and the mixture is well combined. Season with salt and pepper to taste – trust your instincts here.
5. Stuff those beautiful pumpkins with the sausage and rice mixture, mounding it slightly. Sprinkle with the remaining thyme for a fresh, aromatic garnish.
6. Serve immediately while everything is warm and the cheese is still melty. You’ll know you’ve got it right when your kitchen smells absolutely amazing.

Serving Suggestions

These stuffed mini pumpkins are stunning served right on individual plates – no additional serving dishes needed! For a beautiful fall tablescape, arrange them on a large wooden board with some scattered autumn leaves or small gourds.

They pair wonderfully with a simple green salad dressed with a light vinaigrette. The fresh, crisp greens balance the rich, savory filling perfectly. A warm dinner roll on the side never hurts either – especially if you have little ones who might want to fill up on bread first.

For special occasions, try serving these alongside roasted Brussels sprouts or honey-glazed carrots. The fall flavors complement each other beautifully, creating a feast that feels both elegant and comforting.

Make It Your Own

This Stuffed mini pumpkins is like a warm hug – it welcomes all kinds of personal touches:

• Vegetarian version: Replace the turkey sausage with crumbled firm tofu, chopped mushrooms, or your favorite plant-based sausage. Add extra herbs and a splash of soy sauce for depth.
• Spice it up: Add diced jalapeños to the vegetable mix, or use spicy Italian sausage instead of mild turkey sausage.
• Different grains: Swap the white rice for brown rice, quinoa, or even wild rice for a nuttier flavor and different texture.
• Cheese variations: Try sharp cheddar, Gruyère, or even a sprinkle of Parmesan instead of mozzarella for different flavor profiles.

Kitchen Tips & Tricks

Storage & Make-Ahead Tips

These Stuffed mini pumpkins are best enjoyed fresh and warm, but leftovers keep beautifully in the refrigerator for up to three days. Store them in airtight containers and reheat gently in the microwave or a low oven.

For make-ahead convenience, you can prepare the filling up to two days in advance. Store it covered in the refrigerator, then simply reheat and stuff your freshly roasted pumpkins when you’re ready to serve.

The roasted pumpkin shells can also be prepared a day ahead. Just cover them and refrigerate, then bring to room temperature before stuffing and serving.

Cozy Fall Sips You’ll Adore

If you loved this Stuffed mini pumpkins, try these comforting autumn-inspired drinks and coffee creations:

• Classic Stuffed Bell Peppers
• Stuffed Pumpkin with Rice & Sausage
• Authentic Chiles Rellenos

Frequently Asked Questions

Final Thoughts

This stuffed mini pumpkins recipe has become one of my most requested dishes, and I think it’s because it captures everything we love about fall cooking. It’s beautiful, delicious, and brings people together around the table.

Don’t be afraid to make this recipe your own. Some of my favorite kitchen memories come from happy accidents and creative substitutions. Cook with feeling, not just timing, and trust yourself in the kitchen.

Thanks for being in my kitchen today. I hope these little pumpkin treasures bring as much joy to your table as they have to mine.

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