Description
Delicious mini pumpkins stuffed with turkey sausage, rice, veggies, and cheese, roasted to perfection for a cozy fall meal.
Ingredients
Scale
- 6 mini pumpkins
- 2 tbsp oil
- 1 lb turkey sausage
- 4 cups of white rice (cooked)
- ½ cup low sodium chicken broth
- 1 yellow bell pepper (chopped)
- 1 red bell pepper (chopped)
- 1 green bell pepper (chopped)
- 1 onion (chopped)
- 1/3 cup reduced fat mozzarella (shredded)
- 2 tsp of thyme (minced and extra for garnish)
- Salt/pepper to taste
Instructions
- Pre-heat oven to 350 degrees.
- Slice the tops off the mini pumpkins and scoop out the seeds. Rub the pumpkins and tops with 1 tbsp of oil and sprinkle with salt and pepper. Place the pumpkins (with their tops on) on a prepared baking sheet. Roast for 15-20 minutes or until the pumpkins are just tender. Set aside.
- Meanwhile, add a tablespoon of olive oil to a medium skillet on medium-high heat. Add the sausage, bell peppers, and onion. Cook until done and until veggies are tender. Drain off excess grease.
- In the same pan, add chicken broth, white rice, thyme, and shredded mozzarella cheese. Stir until combined. Season to taste with salt and pepper.
- Stuff the pumpkins with the sausage and rice mixture. Sprinkle with the remaining thyme for garnish.
- Serve and Enjoy!
Notes
Perfect for fall gatherings, these mini pumpkins are a festive and flavorful dish.
Nutrition
- Serving Size: 1 stuffed pumpkin
- Calories: 310
- Sugar: 6g
- Sodium: 520mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 45mg