Baked Pumpkin Stuffed With Sausage, Rice and Mozzarella

Last Halloween I wanted to make dinner in a pumpkin on Halloween night. I wrote this down from one of my friends Facebook. I can't remember who it was!! So, if you recognize this recipe, THANK YOU and let me know so I can give you credit! I'm making it again this year! It was yummy and made the house smell SO good. Not to mention it was festive and makes a ton. So, if you are having people over it's a great meal.









1 pound of ground Italian sausage, cooked (I'm not an Italian sausage fan, so I used regular)
1 pound of ground beef, cooked
1 pound of ground veal or lamb, cooked (I didn't use this, I just used 2 pounds of ground beef)
1 sauteed chopped onion (I cooked this with the beef)
2 cups of cooked rice, al dente
1/2 cup of grated parm cheese
1 1/2 pounds of mozzarella cheese, cubed
2 cans of diced tomatoes, undrained
1 green pepper, diced
Salt and pepper to taste
1 large pumpkin, scooped out (It doesn't have to be a pie pumpkin, just a large regular pumpkin)

Season the inside of your pumpkin with butter, salt and pepper. The original recipe calls for nutmeg on the inside of your pumpkin. I did that last year and wasn't big on it, so I'm not going to add it this year. But if you like nutmeg then add it!

Mix all ingredients in a large bowl then add to your scooped out pumpkin. Put your pumpkin on a cookie sheet and bake at 350 for about 2 to 2 1/2 hours. Just keep checking it. When the cheese is melted and the pumpkin looks like the picture below it's done.

Last year we just ate it out of regular bowls but this year I think I will serve them in either bread bowls or little scooped out pumpkins.

Adrienne