Pumpkin Stew
From kiwimoncur 15 years ago
- 60 minutes to make
- Serves 8
A Harvest favorite we eat at Halloween with warm bread and butter.
Ingredients
- 1 six pound pumpkin that is fairly straight standing. shopping list
- 3/4 pound lean ground meat of your choice. (beef or sausage work well) shopping list
- 1 onion diced shopping list
- 2 large celery stalks diced shopping list
- 1/2 medium green bell pepper diced shopping list
- 6 large mushrooms sliced shopping list
- 1 sixteen ounce can tomato sauce shopping list
- 1 1/2 cups water shopping list
- 3/4 cup instant rice shopping list
- 1 fifteen ounce can corn drained shopping list
- 1/2 tsp. salt shopping list
- 1/4 tsp. pepper shopping list
- 1 tsp. oregano shopping list
- 2 pounds mozzarella cheese cubed in 1-2" cubes shopping list
How to make it
- Wash the pumpkin and cut off the top at an angle so the lid won't fall thru.
- Clean out the seeds and string.
- Line a baking sheet with heavy duty foil or grease it well. Use one with sides unless you like to clean your oven.
- Brown the ground meat with salt, pepper and oregano until no longer pink.
- Add the onion, celery and bell pepper. Cook three minutes.
- Add the tomato sauce, rice, water, corn, mushrooms and cheese. Stir well.
- Pour the mixture into the pumpkin. Replace the top and bake at 375 degrees for 1 hour. When spooning scrape the insides of the pumpkin to get the soft flesh
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