Meaty Cheese-Stuffed Pumpkins

Meaty Cheese-Stuffed Pumpkins


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Your favorite seasonal squash loaded with juicy meats, seasonings, and cheeses. This recipe is similar to stuffed peppers, except tastier and perfect for fall! Try using one large pumpkin instead of six miniature ones for a wonderful dip.

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Time needed

30 min preparation + 30 min cooking

Serving Size / Yield

6 servings


  • 6 miniature pumpkins, stemmed and gutted (or one large pumpkin)
  • 1/4 C. olive oil
  • 1/2 C. onion, diced
  • 1 C. tomatoes, diced
  • 2 T. garlic, chopped
  • 1 lb. ground sausage meat
  • 1 lb. ground beef
  • 2 lb. mozzarella cheese, diced
  • 1/2 C. grated Parmesan cheese
  • 1 lb. rice, uncooked
  • salt and pepper to taste
  • 1 1/2 C. chicken stock

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In a large skillet over medium heat, heat oil until hot. Add onions and garlic and sauté for three minutes. Stir in sausage and cook until browned. Do the same with the beef. Drain the oil and transfer meat mixture to a baking sheet. Refrigerate for 30 minutes. Prepare rice according to box directions and set aside. Preheat your oven to 350°F. In a large bowl, combine cooled meat with mozzarella, rice, tomatoes, salt, and pepper. Once well incorporated, spoon mixture into your pumpkin and sprinkle with Parmesan. Place pumpkin on a baking sheet and roast for 30 minutes. Let stand for five minutes before serving.

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