These Pumpkin-Stuffed Bell Peppers are the kind of cozy, savory meal that makes the house smell amazing and your belly feel happy.
They’re packed with flavor from Italian sausage, garlic, herbs, and creamy pumpkin purée.
I love how everything comes together in a sweet, roasted bell pepper shell—it’s warm, hearty, and just a little different from your average stuffed pepper.
Why I Love This Recipe
This recipe hits all the right notes: savory, creamy, cheesy, and just a little sweet from the pumpkin. I started making these on a fall evening when I was craving something comforting but not too heavy. Ever since, they’ve been a go-to for dinner guests and weeknights alike.
- The pumpkin adds richness and a seasonal twist
- It’s a full meal in one pepper — protein, veggies, grains
- Leftovers taste even better the next day
- Feels fancy, but super easy to make
What You’ll Need
- 4 large bell peppers (red, orange, or yellow), tops cut off and seeds removed
- 1 tablespoon olive oil
- 1/2 pound Italian sausage, casing removed
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 cup cooked white rice
- 1 cup pumpkin purée (not pumpkin pie filling)
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese (for topping)
- Optional: fresh parsley, chopped (for garnish)
Pro Tips
- Cut just the tops off your peppers so they hold their shape while baking
- Cook the rice ahead of time or use leftover rice to save time
- Don’t overstuff the peppers—leave a little room so the filling heats evenly
- For extra richness, mix a bit of cream cheese into the filling
- Bake the peppers in a snug dish so they stay upright and don’t tip over
Tools You’ll Need
- Sharp knife
- Cutting board
- Large skillet
- Mixing bowl
- Measuring cups & spoons
- Spoon or spatula
- Baking dish
Substitutions and Variations
- Swap sausage for ground turkey or mushrooms for a vegetarian version
- Use quinoa or brown rice instead of white rice
- Add chopped spinach or kale for extra greens
- Try cheddar or provolone instead of mozzarella
- Add a pinch of chili flakes for a kick
Make Ahead Tips
- You can prep the filling and stuff the peppers a day ahead—just cover and refrigerate.
- Bake when ready to serve, adding 5–10 extra minutes to the oven time if coming straight from the fridge.
Servings & Cook Time
Serves: 4
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Recipe + Instructions
Step 1: Prep the Peppers
Cut the tops off 4 large bell peppers and remove the seeds and membranes inside. Set aside.
Step 2: Cook the Sausage and Veggies
In a large skillet, heat 1 tablespoon olive oil over medium heat. Add 1/2 pound Italian sausage (casing removed) and cook until browned, breaking it up with a spoon. Add 1 small diced onion and 2 cloves minced garlic. Sauté until the onion is soft, about 4–5 minutes.
Step 3: Make the Filling
In a large mixing bowl, combine the cooked sausage mixture with 1 cup cooked white rice, 1 cup pumpkin purée, 1 teaspoon dried Italian seasoning, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 cup grated Parmesan cheese. Stir until everything is evenly mixed.
Step 4: Stuff the Peppers
Spoon the filling into each of the hollowed bell peppers, packing it gently to the top. Place the stuffed peppers upright in a snug baking dish.
Step 5: Top with Cheese
Sprinkle 1/2 cup shredded mozzarella cheese evenly over the tops of the stuffed peppers.
Step 6: Bake
Bake in a preheated oven at 375°F (190°C) for 30 minutes, or until the peppers are tender and the cheese is melted and golden.
Step 7: Garnish and Serve
Remove from oven, sprinkle with fresh chopped parsley if using, and serve warm.
Macros (Per Serving – approx.)
- Calories: 410
- Protein: 21g
- Carbs: 24g
- Fat: 26g
- Fiber: 4g
Why This Recipe Works (Quick Science)
Pumpkin purée isn’t just for sweets—it adds creaminess and moisture to the filling without making it soggy. Sausage brings savory depth, and the rice helps soak up extra liquid so your peppers aren’t watery. Mozzarella melts beautifully, sealing everything together with a gooey topping.
Common Mistakes
- Using raw rice: Make sure the rice is already cooked before mixing—raw rice won’t cook properly inside the pepper.
- Overstuffing: Leave a bit of room so the filling cooks evenly and doesn’t overflow.
- Undercooking the peppers: If the peppers are still too firm, cover with foil and bake an extra 10 minutes.
What to Serve With
- A simple green salad with vinaigrette
- Garlic bread or crusty sourdough
- Roasted broccoli or green beans
- A glass of dry white wine or apple cider
FAQ
Can I freeze these stuffed peppers?
Yes! Let them cool completely, wrap tightly, and freeze for up to 2 months. Reheat in the oven at 350°F until warmed through.
Can I use canned pumpkin pie filling?
Nope—use plain pumpkin purée only. The pie filling has sugar and spices.
How do I make this vegetarian?
Swap the sausage for mushrooms or lentils and use veggie-friendly Parmesan.
Can I make it spicy?
Add red pepper flakes or use hot Italian sausage.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F or in the microwave until hot. These taste even better the next day!
Time to Cook!
Give these Pumpkin-Stuffed Bell Peppers a try next time you want something cozy and a little different. If you make them, I’d love to hear how it went! Drop a comment with your thoughts, swaps, or questions—can’t wait to hear what you think.