Pumpkin & Sausage Risotto Stuffed Peppers

I rarely post about food, because I'm far from expert. But I threw this together tonight with ingredients that I had on hand, and I loved it so much, that I'm writing it down so that I remember exactly what I did! ;) It came about because the beef I had planned for dinner was spoiled, and I rerouted with sausage. I had a leftover half can of pumpkin in the fridge, so I pulled together some things that I hoped would complement the two. Success!


4 large yellow bell peppers
2 TB olive oil, divided
2 c cooked rice
1/2 c pumpkin puree
2 TB grated Parmesan cheese
2 TB grated Pecorino* cheese
2 TB butter
1/4 c milk
1 tsp salt
1/4 tsp of each: ground sage, black pepper, garlic salt
6 full length Italian sausages, cooked, drained, and sliced

  1. Slice the peppers lengthwise, remove stem and seeds. 
  2. Spread 1 TB olive oil in a 9x13 glass baking dish.
  3. Lay halved peppers in the pan, open side up, and drizzle remaining 1 TB olive oil on top.
  4. Mix remaining ingredients and spoon into peppers.
  5. Cover pan with foil, and bake 30 minutes, 400 degrees F. 
I served it with cherry tomatoes, halved, and drizzled lightly with extra-virgin olive oil + Modena balsamic vinegar.

Buon appetito!

*Pecorino is a common cheese in Italy. It is made from sheep's milk, as the Italian word for sheep is pecora. It is a dry cheese with rich flavor. I love to cube it and eat it with pears and walnuts, or grate it and add to meatballs. If you can't get your hands on Pecorino, a common substitute is Parmesan because of it's texture, although in this particular recipe, I would choose goat cheese because of it's similarity in richness and complement of the pumpkin. 

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