1 5-6 lb pumpkin ½ tsp salt
Salt and pepper to taste 1/4 tsp freshly ground black pepper
1 med onion minced 3 tomatoes peeled and quartered
1 green pepper minced 1 cup beef broth or bouillon
1 clove garlic minced 2 tbsp dry white wine
1¼ cup margarine 1 ½ cups cooked rice
lb ground beef ½ cup grated cheddar cheese
½ tsp ground thyme

Preheat oven to 350. Remove lid of pumpkin and retain. Scoop out seeds and stringy portion. Score inside several times, rub with salt and pepper. Place pumpkin upside down in large shallow pan with ¼ inch water. Place lid of pumpkin in pan beside. Bake for 1 hour or until tender. Drain.

In large skillet saute onion, green pepper, and garlic in marg. Add ground beef and seasonings, simmer until meat is lightly browned. Cook with tomatoes, broth and wine until liquid is reduced considerably.

Stir in cooked rice and mix thoroughly. Stuff pumpkin with mixture.

Top with grated cheese, return to oven until melted. Replace pumpkin lid until serving. Serve from the pumpkin. Pulp maybe be scooped out and served also. GREAT CONVERSATION PIECE!