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Festive and yummy for Fall
1 10" pumpkin, seeds and pulp removed
2 pounds lean ground beef
1 small onion, chopped
2 Tbsp. oil
3 Tbsp. bell pepper, finely chopped
2 cloves garlic, crushed
2 tsp. oregano
Salt and pepper to taste
1 small jar chopped pimento stuffed olives, chopped
1 large can Italian tomatoes, chopped
1 medium can tomato sauce
4 cups cooked rice
Grated cheddar cheese
Remove seeds and pulp from 10" pumpkin. Set aside. preheat oven to 350 degrees. In large skillet brown ground beef with oil, onion, bell pepper, garlic, oregano, salt and pepper to taste. Add olives, tomatoes, tomato sauce and cooked rice. If mixture seems dry, add a little water to moisten. Pour moisture into pumpkin. Top with grated cheese. Replace lid on pumpkin and bake on foil lined baking sheet (Shiny side down) for 1-1-1/2 hours. Turn oven off and leave in oven 1 hour longer before serving.
Serves 12
1 10" pumpkin, seeds and pulp removed
2 pounds lean ground beef
1 small onion, chopped
2 Tbsp. oil
3 Tbsp. bell pepper, finely chopped
2 cloves garlic, crushed
2 tsp. oregano
Salt and pepper to taste
1 small jar chopped pimento stuffed olives, chopped
1 large can Italian tomatoes, chopped
1 medium can tomato sauce
4 cups cooked rice
Grated cheddar cheese
Remove seeds and pulp from 10" pumpkin. Set aside. preheat oven to 350 degrees. In large skillet brown ground beef with oil, onion, bell pepper, garlic, oregano, salt and pepper to taste. Add olives, tomatoes, tomato sauce and cooked rice. If mixture seems dry, add a little water to moisten. Pour moisture into pumpkin. Top with grated cheese. Replace lid on pumpkin and bake on foil lined baking sheet (Shiny side down) for 1-1-1/2 hours. Turn oven off and leave in oven 1 hour longer before serving.
Serves 12
I suppose it is! I just scoop out the inside, partly because depending on the pumpkin the bottom can get a little mooshy. You could probably cut out funky little wedges (in the shape of pumpkins :> or something) and serve that with the rest too. 
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