Jack O' Lantern Stew

Happy Halloween!  I came across this recipe several years ago and I look forward to pumpkin season every year just to make Jack O' Lantern Stew.  This is such a fun and hearty recipe.  It makes a great center piece for a Halloween party or just a great meal for a cool fall night.  Enjoy!

Jack O' Lantern Stew
Original Recipe found on www.foodnetwork.com
Adapted by Rins Recipes

Ingredients

1 (9-12 inch) pumpkin
1 large onion, chopped
1 green pepper, cored and diced
1 red pepper, cored and diced
4 medium 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 rice (instant is okay)
1 large can diced tomatoes
1 large can tomato soup

Directions

Preheat the oven to 350 degrees F.

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.  Rinse well and oil the outside of the pumpkin with olive oil.  Bake the pumpkin shell for 30 minutes.  (I find it easier to handle the pumpkin if you place it on a cookie sheet)

While the 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.  In the same pan, brown the ground beef and chicken.  Add the veggies and cooked rice and cook over low heat, stirring often, for 10 to 15 minutes to allow the flavors to blend together.

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

Note:  If you are short on time, you can always forgo the face carving; or if you are really short on time, you can forgo the pumpkin.  Without the pumpkin, you will need to heat through the soup and tomatoes upon adding them to the meat mixture.  You lose a little bit of flavor by not baking it in the pumpkin, but it is still fantastic.  This recipe will yield about 6-8 servings.