Stuffed Pumpkin Recipe
What a clever recipe. You can use this recipe for Thanksgiving (Give Thanks), carve a Christmas (Tree), or Hanukah (6pt star or menorah candles). You can make a smiley face on the outside! Just remember don't cut all the way through!
You’ll need;
6 small whole cooking pumpkins
Aluminum foil
Olive Oil 2 tsp
Dash of Salt and Pepper
Large white onion
Green and Red bell pepper cored, seeded and diced
5 carrots thinly sliced into rounds
2 ˝ celery sticks
2 Garlic Cloves, crushed
1 Pound Lean Ground Beef
1 Pound Ground Turkey
2 ˝ cups of Cooked Rice
1 regular sized can of diced tomatoes
1 regular sized can of tomato soup
Preheat oven to 350 degrees
Cut off the top of the Pumpkin to make a lid. Scoop out the insides and rinse good. Carve out the design on the front of the pumpkin without cutting all the way through the flesh, just enough to get the skin off.
Using the Olive Oil, oil the inside and outside of each pumpkin. You can make a ring out of aluminum foil to place underneath each pumpkin to keep them upright and prevent sliding. Place the pumpkins, with pumpkin lids on carefully onto a metal baking pan. Bake for 15 minutes for small pumpkins, and 30 minutes for 9-12” pumpkins.
While the pumpkins are baking; Sauté green and red peppers, onion, garlic, celery, and carrots just until the vegetables are softened. Add tomato soup and diced tomatoes. This should be about 8-9 minutes. Set aside and remove from heat. Brown the ground beef and/or ground turkey add the vegetables and cooked rice. Simmer on low heat for 10-15 minutes stirring frequently.
Remove the pumpkins carefully from the oven and let stand for 10-15 minutes. Distribute vegetable/meat/rice mixture evenly into each pumpkin.
Put back in oven for 15 minutes for small pumpkins, 20-25 minutes for large pumpkins. Place on shredded lettuce or fresh parsley sprigs with warm rolls. Enjoy! Children will love this recipe! The pumpkin is soft on the inside and scrumptiously edible too!
|
