Jack-o-lantern Stew

***Need to prep the pumpkin the day before***

 

1 (9 to 12-inch) pumpkin

1 large onion, chopped

1 green pepper, cored, seeded, and diced

1 red pepper, cored, seeded, and diced

4 carrots, thinly sliced into rounds

3 celery sticks, thinly sliced

2 cloves garlic, crushed

1 pound lean ground beef

1 pound ground chicken or turkey

2 cups cooked brown rice

1 large can diced tomatoes

1 large can tomato soup (also include the amount of water directed on the can)

 

Directions:

1. Cut the top off the pumpkin and scoop out the insides. Rinse well. Carve a spooky face onto the pumpkin, without going all the way through the flesh (optional). Rinse well, stuff with paper towels (to soak up any extra moisture) , and store in the refrigerator overnight.

The Next Day

2.  Preheat the oven to 350 degrees. When you are ready to cook your stew, remove the paper towels, and oil the outside of pumpkin. Bake the pumpkin shell for 30 minutes.

3. While shell is baking: saute the onion, green and red peppers, carrots, celery, and garlic until the vegetables begin to soften, about 8 minutes. Remove from pan and set aside. Brown ground beef and chicken. Add the veggies and cooked rice and cook over low heat, stirring often, for 10 to 15 minutes to let the flavors meld.

4. Remove pumpkin from oven and let stand 15 minutes. Stir the tomatoes and soup into the meat mixture. Place meat mixture into pumpkin. Put back in oven for 20 minutes.

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