Halloween Pumpkin Stew Popular Recipes

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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!"

Ingredients :

• 6 pounds pumpkin with fairly straight sides
• 3/4 pound lean ground beef
• 1 teaspoon oregano
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 onion, diced
• 2 large stalks celery, diced
• 1/2 medium green bell pepper, diced
• 2 pounds mozzarella cheese, cubed
• 16 ounces tomato sauce
• 1 1/2 cups water
• 1 (15.25 ounce) can corn, drained
• 6 large mushrooms, sliced
• 3/4 cup instant rice

Instructions :

Prep : 30M	Cook : 6M	Ready in : 1H40M

• Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with heavy duty aluminum foil.
• 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.
• 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.
• Pour mixture from the skillet into the pumpkin and replace lid.
• 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.

Notes :

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