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Nutrition Facts
Serving Size 337 g
(Approx. 4 Servings)
Amount Per Serving
Calories 510 Calories From Fat 330
% Daily Value*
Total Fat 37 g 57%
Saturated Fat 10 g 50%
Trans Fat 0.0 g
Cholesterol 50 mg 17%
Sodium 790 mg 33%
Total Carbohydrate 24 g 8%
Dietary Fiber 3 g 12%
Sugars 9 g
Protein 19 g
Vitamin A 110% • Iron 15%
Vitamin C 200% • Calcium 25%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Spicy Pumpkin and Italian Sausage Stuffed Peppers

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Prep Time
20 minutes
Cook Time
35 minutes
Total Time
55 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

2 Tbsp extra virgin olive oil
4 cloves garlic, minced
1/3 cup(s) shallots, minced
2 cup(s) fresh pumpkin, diced small
1 Lb hot Italian sausage
1/2 cup(s) Orti Di Calabria Garlic, Tomato & Chili Stir in Sauce
4 large red bell peppers, tops cut off inside seeds scraped hollow
1 cup(s) grated Parmesan cheese, plus more as needed
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Instructions

1
Preheat oven to 375ºF.
2
In a large sauté pan, add olive oil and allow to get hot. Add garlic, shallots, pumpkin, and a pinch of salt and pepper. Stir-fry for 5 to 6 minutes before adding sausage.
3
Cook until pumpkin is just starting to get soft and sausage is cooked. Add stir in sauce toss to combine and remove from heat.
4
Place hollowed out peppers onto a sheet pan lined with parchment paper. Stuff each pepper with sausage and pumpkin mixture.
5
Cover tops of each pepper with Parmesan cheese and bake for 15 to 20 minutes or until peppers are just soft and cheese is melted.
6
Allow to cool slightly before serving. Season to taste with salt and pepper as needed.
7
Chef's Note: If peppers won't stand upright simply trim bottoms of peppers so they sit flat.
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