Pumpkin Walnut Loaf

• 1 cup onions minced
• 1/2 cup green bell peppers minced
• 1 cup pumpkin fresh, finely diced
• 1/4 cup chicken broth
• 1 cup long grain rice cooked, (white or brown)
• 6 tablespoons bread crumbs
• 2 ounces walnuts finely chopped
• 1 each eggs beaten
• 2 tablespoons parsley leaves minced
• 3/4 teaspoon salt
• 1/2 teaspoon sage dried
• 1/4 teaspoon black pepper
• 3/4 ounce parmesan, parmigiano-reggiano cheese, grated grated
• 1 1/2 cups tomatoes, stewed, canned

1. Preheat oven to 375F (190C).
2. Spray a large non-stick skillet with nonstick cooking spray.
3. Cook onion and bell peppers over medium heat, stirring often, until onion is pale gold, about 5 minutes.
4. Add pumpkin and broth, cover and cook over low heat until pumpkin is soft, about 7 minutes.
5. Remove from heat; add rice, breadcrumbs, walnuts, egg, parsley, salt, sage and pepper; mix well.
6. Spray a 4-cup baking dish with nonstick cooking spray.
7. Pack rice mixture into dish; sprinkle with Parmesan and bake 25 minutes.
8. Run under broiler for 1 to 2 minutes until lightly browned on top.
9. Meanwhile, in a small saucepan, bring the stewed tomatoes to a boil over high heat, stirring frequently.
10. Cook, uncovered, until reduced to 1 cup.
11. Serve as is or puree in blender or food processor.
12. Serve loaf with sauce on the side.

onions, green bell peppers, pumpkin fresh, chicken broth, long grain rice, bread crumbs, walnuts, eggs, parsley, salt, sage, black pepper, parmesan, tomatoes

Taken from recipeland.com/recipe/v/pumpkin-walnut-loaf-32928 (may not work)