This pumpkin casserole recipe is perfect for around Halloween time when pumpkins are cheap and readily available. The rice casserole cooks inside the pumpkin for incredible flavor and a very creative presentation!
How To Make Stuffed Pumpkin Rice Casserole
Ingredients
- 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
Instructions
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Cut out the top of the pumpkin and retain. Scoop out seeds and score the inside several times. Rub with salt and pepper.
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Place pumpkin upside down and the pumpkin top in a large shallow pan with 1/4 inch water.
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Bake 350 degrees for 1 hour or until tender. Drain.
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In a skillet, sauté onion, pepper and garlic in butter. Add beef and seasonings.
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Simmer until lightly browned. Cook with tomatoes, broth and wine until liquid is reduced.
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Stir in cooked rice and mix thoroughly. Stuff pumpkin with this mixture.
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Top with grated cheese and return to oven until cheese is melted.
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Cap with the pumpkin top until serving time. Serve straight from the pumpkin, with the scooped out pulp if desired.
Nutrition
- 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
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