Beef Stuffed Pumpkin
Ingredients
- 1 sugar pumpkin
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 Anaheim Pepper or bell pepper (any color)
- 1 tbsp olive oil
- 1 large tomato, grated
- Salt to taste
- Pepper to taste
- 1/2 tsp ginger powder
- 1/2 tsp Ras Al Hanout spice
- 1 tbsp paprika
- Crushed red pepper (optional)
- 1 tbsp chopped parsley
- 1 tbsp chopped cilantro
- 1 cup basmati rice
- 1/2 tsp turmeric powder
- 1/2 cup shredded mozzarella, cheddar or any other type of cheese
Instructions
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First, cut a circle around the top stem of the pumpkin (already washed).
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Remove the top and set aside.
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Remove the seeds and strings from the pumpkin with a spoon or your hand.
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Season the inside with salt and pepper. Set aside.
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Wash and drain the basmati rice.
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Put the rice in a small saucepan over medium heat.
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Add about 1 1/2 cups hot water.
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Add salt and turmeric.
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Once the water starts to boil, reduce the heat and let simmer for 10 to 15 minutes. Set aside.
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Prepare the beef filling.
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In a large frying pan, put olive oil over medium heat.
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Add the onion, garlic, peppers, parsley, cilantro.
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Season with salt, pepper, ginger, Ras Al Hanout, crushed red pepper (optional) and add paprika.
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Let cook for few minutes.
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Add the grated tomato and stir for 2 to 3 minutes.
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Add the ground beef. Let cook for few minutes.
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Add about 1/2 cup water and let everything cook until the juice evaporates. Set aside.
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Assemble the stuffed pumpkin.
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Put few tablespoons of rice in the pumpkin cavity.
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Top the rice with the beef filling. Press down to pack it in tightly.
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Alternate between rice and beef filling.
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Place the top of the pumpkin on.
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Put the pumpkin on a baking pan.
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Bake at 350°F for about 2 Hours.
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In the last 10 minutes of baking, remove the top of the pumpkin and add shredded cheese on the stuffing if you like.
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Leave the stuffed pumpkin at room temperature for at least 20 minutes before cutting.
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Slice the pumpkin into wedges.
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Enjoy.