Baked Quinoa and Turkey Sausage Stuffed Mini Pumpkins

Baked Stuffed Mini Pumpkins

Servings 4 servings


  • 4 mini pumpkins hollowed out
  • 1/2 cup quinoa cooked
  • 1/4 cup brown rice cooked
  • 2 sweet Italian turkey sausages
  • 1/2 cup red pepper diced
  • 1/4 cup chopped onion
  • 1/2 tsp salt
  • a pinch of pepper


  1. Preheat oven to 350 degrees F.
  2. Prepare quinoa and brown rice as directed (1:2 quinoa/ rice to water ratio).
  3. De-case and crumble the sausage meat and place it in a saucepan over medium-low heat. Cook the sausage for 5 minutes, until it is almost done. Remove the sausage from the pan, increase heat to medium,add and sauté the onion and bell pepper for 10 minutes. Remove from heat and mix with prepared quinoa and brown rice and already cooked sausage, add salt and pepper.
  4. Evenly fill the hollowed-out pumpkins with the stuffing mixture and place the pumpkins in a shallow baking dish. Cover the dish with aluminum foil, bake for 40 minutes, remove the foil, and bake for 10 more minutes. Serve immediately.