Stuffed Pumpkin Dinner

Name: Stuffed Pumpkin Dinner
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

13 ingredients

3 steps

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

Directions

1

Wash pumpkin; cut a 6-in. circle around top stem. Remove top and set aside; discard seeds and loose fibers from inside. Place pumpkin in a large Dutch oven. Fill with boiling water to a depth of 6 in.; add 1/2 teaspoon salt. Cover and simmer for 30 minutes or until the pumpkin is almost tender but holds its shape. Carefully remove and drain well; pat dry.
2

In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain well. Cool slightly; place in a large bowl. Add rice, tomato sauce, ham, eggs, garlic, oregano, pepper, vinegar and remaining salt.
3

Place pumpkin in a shallow sturdy baking pan. Firmly pack beef mixture into pumpkin; replace top. Leaving pan uncovered, bake at 350° for 1 hour. Let stand for 10 minutes. Remove the top; if desired, use paper towel to remove excess moisture from top of meat. Slice pumpkin into wedges.