Name: Stuffed Pumpkin
Prep time: 50 min
Cook time: 50 min
Yield: 8
Ingredients: 1 large pumpkin (5-1/2 to 6 pounds) -; 1 teaspoon salt, divided -; 1-1/2 pounds ground beef -; 3/4 cup finely chopped onion -; 1 small green pepper, chopped -; 1-1/2 cups cooked rice -; 1 can (8 ounces) tomato sauce -; 1/2 cup finely chopped fully cooked ham -; 2 eggs, beaten -; 1 garlic clove, minced -; 1 teaspoon dried oregano -; 1/2 teaspoon pepper -; 1/2 teaspoon cider vinegar -

Recipe information

Cooking:

50 min.

Servings per container:

Source:

More details

Ingredients for - Stuffed Pumpkin

1. 1 large pumpkin (5-1/2 to 6 pounds) -

2. 1 teaspoon salt, divided -

3. 1-1/2 pounds ground beef -

4. 3/4 cup finely chopped onion -

5. 1 small green pepper, chopped -

6. 1-1/2 cups cooked rice -

7. 1 can (8 ounces) tomato sauce -

8. 1/2 cup finely chopped fully cooked ham -

9. 2 eggs, beaten -

10. 1 garlic clove, minced -

11. 1 teaspoon dried oregano -

12. 1/2 teaspoon pepper -

13. 1/2 teaspoon cider vinegar -

How to cook deliciously - Stuffed Pumpkin

1. Stage

Wash the outside of the pumpkin. With a large paring or serrated knife, cut a 6-inch circle around the top stem. Remove the top and set it aside. With a big spoon, scoop out the seeds and loose fibers from inside the pumpkin. Either discard or reserve the seeds for another use. Editor's Tip: Yep, this step is exactly the same as you'd do before carving a pumpkin for Halloween.

2. Stage

Bring a large kettle or pot of water to a boil. Place the pumpkin in a large Dutch oven. Fill the Dutch oven with the boiling water to a depth of 6 inches. Stir in 1/2 teaspoon salt. Cover and simmer for 30 minutes or until the pumpkin is almost tender but holds its shape. Carefully remove the pumpkin and drain it well. As soon as it's cool enough, pat it dry inside and out. Editor's Tip: It's important that there's not excess moisture in the pumpkin for two reasons. First, it would dilute the filling and make it runny rather than robust. Second, extra moisture would continue to steam the pumpkin, potentially softening it too much.

3. Stage

Preheat the oven to 350°F. In a large skillet, cook the ground beef, onion and green pepper over medium heat until the meat is no longer pink and the vegetables are tender. Drain well. Allow the mixture to cool slightly, then transfer it to a large bowl. Add the rice, tomato sauce, ham, eggs, garlic, oregano, pepper, vinegar and remaining salt. Stir gently until combined.

4. Stage

Place the hollow pumpkin in a shallow, sturdy baking pan. Firmly pack the beef mixture into the pumpkin. Replace the pumpkin top. Bake for one hour, leaving the pan uncovered. Remove and let stand for 10 minutes.

5. Stage

Take off the pumpkin top to show the bubbling interior. If desired, use a paper towel to remove any excess moisture from the top of meat. Slice the pumpkin into wedges, and serve hot or warm.