Dinner In A Pumpkin

• 4 medium pie pumpkins (2-1/2 pounds each)
• 1-1/4 pounds ground beef
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/4 cup chopped green pepper
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1 can (4 ounces) mushroom stems and pieces, drained
• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• 2 cups hot cooked rice
• 2 tablespoons vegetable oil

1. Wash each pumpkin; cut a 4-in. circle around stem. Remove top and set aside; discard seeds and loose fibers from inside. Place pumpkins in a shallow sturdy baking pan; set aside.
2. In a large skillet, cook the beef, onion, celery and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in the soup, mushrooms, soy sauce and brown sugar. Cook for 3-4 minutes or until heated through. Fold in rice; spoon into pumpkins and replace tops. Brush outsides of pumpkins with oil.
3. Bake at 350u0b0 for 50-60 minutes or just until pumpkin is tender (do not overbake). Place on individual serving plates.

pie pumpkins, ground beef, onion, celery, green pepper, condensed cream, mushroom stems, soy sauce, brown sugar, rice, vegetable oil

Taken from www.tasteofhome.com/recipes/dinner-in-a-pumpkin/ (may not work)