Is there any rule that says you can’t enjoy a pumpkin after Thanksgiving? Well, before the gingerbread and peppermint overload begins, if you’re looking for one more opportunity to enjoy pumpkin, we won’t tell if you don’t!
Stuffed Pumpkin
Equipment
- Baking Sheet
- Pan
Ingredients
- 1 small pumpkin
- 3 tsp salt
- vegetable oil for frying
- 0.5 pound ground beef
- 1 tsp pepper
- 0.25 cup diced onion
- 1 clove garlic
- 0.5 cup diced bell pepper
- 3.5 oz mushrooms, sliced
- 1 tsp thyme
- 1 tsp paprika
- 1 tsp cayenne pepper
- 0.33 cup chopped parsley
- 0.67 cup cooked rice
- 2 eggs
- olive oil for brushing
- 1 oz shredded cheese
Instructions
- Cut the top of the pumpkin off and (if needed) cut the rounded edge off the bottom of the pumpkin so that it sits steady. Remove the seeds with a large spoon. Sprinkle 2 teaspoons of salt inside the pumpkin and smooth it over the inner walls of the pumpkin with your fingers. Preheat your oven to 355°F.
- Heat a small amount of oil in a pan and brown the ground beef, seasoning with salt and pepper. Add the onions and garlic, followed by the bell pepper, mushrooms, thyme, paprika, cayenne pepper, and parsley. Mix the ingredients well and remove the pan from the heat. Add the cooked rice and eggs to the mixture.
- Stuff your pumpkin with the rice, beef, and vegetable mixture. Place the stuffed pumpkin on a baking sheet and brush with olive oil. Sprinkle shredded cheese on top. Bake at 355°F for 60 minutes.
- For presentation, bring the whole pumpkin to the table. This beautiful sight deserves to be appreciated before being served!
VIDEO
This hearty dinner will have you waiting with anticipation for the next pumpkin patches to appear… but if you’re quick, there may be a few left at the grocery store. Race you there!