Stuffed Pumpkin1 10 inch diameter pumpkin
3 cups cooked rice
1 lb. ground turkey
1 medium white onion
2 medium yellow sweet peppers
1 tbsp. minced garlic
1 tsp. dried oregano
1 tsp. dried basil
1/2 tsp. dried thyme
salt and pepper to taste
2 eggs, lightly beaten
Cut off top, remove seeds and loose flesh. Save the seeds for later. Brown meat, when mostly done, add onion and cook a few minutes. Add peppers, herbs, garlic, salt, and pepper, cook until onion and peppers are tender. Let meat cool.
Mix rice, meat mixture, and egg. Stuff mixture into pumpkin. Excess stuffing can be placed in a loaf pan, and bake with the pumpkin for the last 1/2 hour.
Pre-heat oven to 375 degrees. Place pumpkin in a shallow baking dish with about 3/4 inch of water. Bake until pumpkin is tender, about 45 minutes to an hour.
Remove from oven, let rest five minutes before slicing to serve. One pumpkin this size feeds three.