6 lb pumpkin
1 medium onion, minced
1 green pepper, minced
1 clove garlic, minced
1/4 cup butter
1 lb ground beef
1/2 tsp thyme
1/2 tsp salt
1/4 tsp pepper
3 tomatoes, peeled and quartered
1 cup beef broth , or bouillon
2 tbsp dry white wine
1 1/2 cup rice, cooked
1/2 cup cheddar cheese, grated
Cut out the top of the pumpkin and retain. Scoop out seeds and score the inside several times. Rub with salt and pepper.
Place pumpkin upside down and the pumpkin top in a large shallow pan with 1/4 inch water.
Bake 350 degrees for 1 hour or until tender. Drain.
In a skillet, sauté onion, pepper and garlic in butter. Add beef and seasonings.
Simmer until lightly browned. Cook with tomatoes, broth and wine until liquid is reduced.
Stir in cooked rice and mix thoroughly. Stuff pumpkin with this mixture.
Top with grated cheese and return to oven until cheese is melted.
Cap with the pumpkin top until serving time. Serve straight from the pumpkin, with the scooped out pulp if desired.
Sugar: 18g
:
Calcium: 220mg
Calories: 533kcal
Carbohydrates: 53g
Cholesterol: 84mg
Fat: 28g
Fiber: 15g
Iron: 8mg
Potassium: 1390mg
Protein: 23g
Saturated Fat: 13g
Sodium: 481mg
Vitamin A: 71509IU
Vitamin C: 45mg
