I cooked beef stuffed pumpkin in Mud.and it tasted good!

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: American cheese

Reduced-fat cheese cuts calories, while American cheese is often more affordable.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories, while water with bouillon is a cost-effective substitute.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is typically less expensive.

Preheat the oven to 375°F (190°C).

Cut the top off the pumpkin and scoop out the seeds and stringy flesh.

Heat olive oil in a skillet over medium heat until shimmering.

Add chopped onion and garlic to the skillet; sauté until softened, about 3-4 minutes.

Stir in ground beef and cook until browned, breaking it apart, about 5-7 minutes.

Mix in diced bell pepper, rice, tomato sauce, cumin, paprika, salt, and pepper; cook for 2-3 minutes.

Remove from heat and stir in half of the cheddar cheese and parsley.

Fill the hollowed pumpkin with the beef mixture, packing it tightly.

Place the pumpkin in a baking dish; add beef broth and bay leaves around it.

Cover the pumpkin with foil and bake for 45 minutes.

Remove the foil, top with remaining cheddar cheese, and bake for an additional 15-20 minutes until the pumpkin is tender and cheese is bubbly.

Let cool for a few minutes before slicing and serving.

Cooking Techniques

Equipment Needed

Spice Level: