Meat Stuffed Pumpkin recipe Eat Smarter USA

Mini Sausage & Rice Stuffed Pumpkins Beautiful Eats & Things

Cut off the top of the pumpkin and thoroughly clean out seeds and pulp. Preheat oven to 350 F. Bring the water, salt, and rice to a boil in a large pot. Reduce heat to low, cover the pot, and let the rice simmer. Cook for about 35 minutes until all water is absorbed and the rice is tender. Fluff with a fork.

Stuffed Pumpkin with Meat, Rice, Mushrooms, Pepper and Thyme Stock

Slice the top of the pumpkin and step aside. Scoop out some Flesh if needed then Scoop out the seeds. Preheat oven to 435°F. Now, Mix olive oil, garlic, and paprika together. Brush the inside of the pumpkin, then cover with the top. Put in the oven for 45 minutes or till fork tender.

Roast Stuffed Pumpkin A Virtual Vegan

Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the soup, mushrooms, soy sauce and brown sugar. Simmer, uncovered, for 10 minutes, stirring occasionally. Stir in the rice and water chestnuts. Wash pumpkin; cut a 6-in. circle around stem. Remove top and set aside.

Stuffed Pumpkins with Wild Rice Stuffing Vegan Guide to the Galaxy

Transfer the meat to a baking sheet and cool in the refrigerator for 1/2 hour. Cook rice according to instructions on the box. Drain and set aside. In a large mixing bowl, mix the mozzarella.

MiniStuffed Pumpkins with SausageRiceFruit Medley recipe from

Cut a 3-in. circle around each pumpkin stem. Remove tops and set aside. Remove strings and seeds from pumpkins; discard seeds or save for roasting. In a large skillet, cook sausage, vegetables and garlic over medium heat 6-8 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain. Remove from heat; stir in rice, 3/4.

Mini Sausage & Rice Stuffed Pumpkins Beautiful Eats & Things

Quick and easy stuffed pumpkin recipe, homemade with simple ingredients in one pan in 40 minutes. Loaded with leftover bean chili, meat, rice, vegetables and cheese. Pumpkins aren't just for pies! They are also for stuffing with delicious veggies, meat, rice, cheese. They are so filling, full of flavor, and a creative way to use up leftovers.

Meaty Rice Stuffed Pumpkins PaleOMG

Line a baking sheet with parchment paper. Remove the top of the pumpkin to create a lid. Scoop out the seeds and pulp from inside, reserving seeds to roast, if desired. 2. In a 12-inch skillet, heat the oil over medium-high. Add the onion and mushrooms. Season with salt and pepper. Cook 3-4 min., until slightly softened, stirring occasionally.

Greedy Girl Beef and rice stuffed pumpkin

Slice the top off of the pumpkin. Remove the seeds and any excess pulp. Rub the interior of the pumpkin with 1 tablespoon of extra-virgin olive oil, 1 teaspoon kosher salt and a pinch or two of nutmeg. Set aside. Place 1 tablespoon butter, bacon, shallot, thyme and red pepper flakes into a medium sized skillet.

Stuffed Pumpkin with Meat, Rice, Mushrooms, Pepper and Thyme Stock

1. Cook rice in salted water, according to package instructions. 2. Rinse pumpkin. Cut a lid from top of pumpkin, then remove seeds and scrape out interior with a serrated spoon, as needed. Rinse zucchini and pat dry. Peel onion and ginger. Cut zucchini, onions and ginger into small cubes. Heat olive oil in a nonstick skillet and sauté onions.

Meaty Rice Stuffed Pumpkins PaleOMG

Directions. Wash pumpkin; cut a 6-in. circle around top stem. Remove top and set aside; discard seeds and loose fibers from inside. Place pumpkin in a large Dutch oven. Fill with boiling water to a depth of 6 in.; add 1/2 teaspoon salt. Cover and simmer for 30 minutes or until the pumpkin is almost tender but holds its shape.

Stuffed Pumpkin With Meat, Rice, Mushrooms, Pepper And Thyme Stock

Add ground turkey, fennel seeds, paprika, onion powder and salt and pepper, cooking another 5 minutes. Stir in kale and wine. Season with salt and pepper, cooking another 2 minutes, then remove from heat. Stuff pumpkins with sausage mixture, then top with gruyere cheese. Bake for another 10 minutes, then serve and enjoy!

Baked Savory Rice Stuffed Pumpkin

Instructions. preheat the oven to 350˚. wash the pumpkin and cut the top out of it, set the top aside. clean the inside of the pumpkin out, you can save the seeds and roast them if you like. salt and pepper the cavity and set the whole pumpkin in a baking dish and set aside.

Sausage & Rice Stuffed Pumpkins Recipe Taste of Home

CheeseGruyère or Emmental cheese gives a melty and rich flavor.Substitutes: Swiss cheese or mozzarella.. Fresh HerbsSuch as parsley and thyme, to enhance the flavor.Substitutes: Dried herbs, but use in smaller amounts.. Tips. Choose a pumpkin that sits flat to prevent tipping while baking. Precook rice and meat to shorten the baking time of the pumpkin.

Creamy Beef and RiceStuffed Pumpkin Savory

Sauté diced onions until translucent. Add ground beef, season with salt, pepper, and garlic powder. Stir frequently to break up the meat. Using a large dinner fork or wooden spatula, add the potatoes and mash into the beef and onion mixture. Mix the potatoes and ground beef together. Stuff the pumpkin.

Baked pumpkin stuffed with savory rice and ground beef filling Recipe

Brush the inside of the pumpkin with the honey butter. Partially cook the rice. Place the rice and 4 cups (1 liter) of water in a saucepan. Bring to a boil over medium heat, cook for one minute and then remove from heat. Cover and let sit for 10 minutes. Drain and transfer to a mixing bowl.

Whole Roasted Stuffed Pumpkin with Rice · Seema

1. Preheat oven to 350°F and cut off the pumpkin stalk on the bottom so the pumpkin can stand upright. 2. Cut off the pumpkin top and hollow out the inside. 3. Rub the inner walls of the pumpkin with salt and then place the pumpkin upside down (with the opening on a paper towel) for 30 minutes. 4. Meanwhile, cook the rice and prepare the filling.