Beef and Rice Stew Baked in a Pumpkin

A whole pumpkin serves as the baking vessel for this beef, rice, vegetable, and mozzarella filling. Scoop some tender pumpkin flesh into each serving.

Ingredients

• 1 cooking pumpkin, about 6 pounds, with fairly straight sides

• ¾ pound lean ground beef

• 1 teaspoon dried oregano

• ½ teaspoon salt

• ¼ teaspoon ground black pepper

• 1 onion, diced

• 2 large celery stalks, diced

• ½ medium green bell pepper, diced

• 2 pounds mozzarella cheese, cubed

• 16 ounces tomato sauce

• 1½ cups water

• 1 can corn (15.25 ounces), drained

• 6 large mushrooms, sliced

• ¾ cup instant rice

Directions

1. Heat the oven to 375°F. Line a rimmed baking sheet with heavy-duty foil.

2. Wash the pumpkin. Cut around the top at an angle to make a lid, then remove the seeds and stringy pulp.

3. Cook the beef with the oregano, salt, and pepper in a large skillet over medium-high heat. Break it into small pieces and cook until it reaches 160°F.

4. Add the onion, celery, and bell pepper. Cook for about 3 minutes, stirring.

5. Mix in the mozzarella, tomato sauce, water, corn, mushrooms, and instant rice.

6. Place the pumpkin on the prepared baking sheet. Spoon the filling into it and replace the lid.

7. Bake for about 1 hour, or until the pumpkin flesh is tender and the center of the filling reaches 165°F.

8. Carefully remove the lid. Serve the filling with some of the softened pumpkin scraped from the inside.

Recipe source: Allrecipes.