Stuffed Pumpkin Dinner
This recipe is a great way to use a pumpkin up after scooping out the seeds to bake. It is so delicious and fancy enough to serve to guests.—Christin Holt, Kingsburg, California
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
Reviews
I have been making this recipe since 1970's it's very good,but I found the time for boiling the pumpkin is way too long and the pumpkin soaks up a lot of water so I clean out and salt my pumpkin put the lid on and par roast it instead I also add some corn to the stuffing, it works and really improves the appearance of the stuffing.
Confusing as some of the instructions are missing. I put the boiling water inside the pumpkin and did not find it had any result. I followed all of the steps precisely and did not find this recipe to be one I would use again. No offense to the author. Just think some additional information is needed.
Quick ?...in Step 1, do you think that the 6" of water is being placed inside the pumpkin, or inside the dutch oven (e.g outside of pumpkin). Looks like a great recipe, but I can't find another pumpkin recipe that does this first. Most just bake the pumpkin with the ingredients inside. Thoughts?
I had some left over sloppy joes and rice in the freezer. I had a little left over pumpkin that I had served pumpkin dip in yesterday. I cooked the pumpkin as per the directions. I added the eggs to the thawed the rice and meat and stuffed the pumpkin. I baked according to the directions and we had a fun "new" meal made from leftovers. I am so happy I saw this recipe because I never would have thought to stuff a pumpkin and bake meat inside of it. It was a very healthy well balanced meal as well. thanks, Linda