Mini Sausage & Rice Stuffed Pumpkins

1 Pre-heat oven to 350 degrees.
2 Slice the tops off the mini pumpkins and scoop out the seeds. Rub the pumpkins and tops with 1 tbsp of oil and sprinkle with salt and pepper. Place the pumpkins (with their tops on) on a prepared baking sheet. Roast for 15-20 minutes or until the pumpkins are just tender. Set aside.
3 Meanwhile, add a tablespoon of olive oil to a medium skillet on medium-high heat. Add the sausage, bell peppers, and onion. Cook until done and until veggies are tender. Drain off excess grease.
4 In the same pan, add chicken broth, white rice, thyme, and shredded mozzarella cheese. Stir until combined. Season to taste with salt and pepper.
5 Stuff the pumpkins with the sausage and rice mixture. Sprinkle with the remaining thyme for garnish.
6 Serve and Enjoy!