Halloween Pumpkin Stew
I am not sure where this recipe originated, but it has been a Halloween tradition in my husband's family for at least 20 years. It is a dinner we look forward to all year. Served with cornbread or sourdough rolls. Yum!
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 6pounds pumpkin with fairly straight sides
- ¾pound lean ground beef
- 1teaspoon oregano
- ½teaspoon salt
- ¼teaspoon ground black pepper
- 1onion, diced
- 2large stalks celery, diced
- ½medium green bell pepper, diced
- 2pounds mozzarella cheese, cubed
- 16ounces tomato sauce
- 1½ cups water
- 1(15.25 ounce) can corn, drained
- 6large mushrooms, sliced
- ¾cup instant rice
Instructions
Step 1
Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with heavy duty aluminum foil.Step 2
Wash the pumpkin and cut off the top at an angle to form a lid that won't fall through. Clean out and discard seeds and string.Step 3
Heat a large skillet over medium-high heat. Cook and stir beef, oregano, salt, and pepper in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion, celery, and bell pepper; cook 3 minutes. Add mozzarella cheese, tomato sauce, water, corn, mushrooms, and instant rice. Stir well.Step 4
Pour mixture from the skillet into the pumpkin and replace lid.Step 5
Bake in the preheated oven for about 1 hour. When serving, scrape the insides of the pumpkin to get some of the soft flesh in each bowl.