Pumpkin Walnut Loaf

• 1 c. minced onion
• 1/2 c. minced green bell pepper
• 1 c. finely diced fresh pumpkin
• 1/4 c. chicken broth
• 1 c. cooked white or brown long grain rice
• 6 Tbsp. breadcrumbs
• 2 oz. California walnuts, finely chopped (about 28 halves)
• 1 egg, beaten
• 2 Tbsp. minced parsley
• 3/4 tsp. salt
• 1/2 tsp. dried leaf sage
• 1/4 tsp. pepper
• 3/4 oz. grated Parmesan cheese
• 1 1/2 c. stewed tomatoes

1. Preheat oven to 375u0b0.
2. Spray a large nonstick skillet with nonstick cooking spray.
3. Cook onion and bell pepper over medium heat, stirring often, until onion is pale gold, about 5 minutes. Add pumpkin and broth.
4. Cover and cook over low heat until pumpkin is soft, about 7 minutes.
5. Remove from heat.
6. Add rice, breadcrumbs, walnuts, egg, parsley, salt, sage and pepper; mix well.
7. Spray a 4-cup baking dish with nonstick cooking spray. Pack rice mixture into dish.
8. Sprinkle with Parmesan cheese; bake for 25 minutes.
9. Run under broiler for 1 to 2 minutes, until lightly browned on top.

onion, green bell pepper, fresh pumpkin, chicken broth, rice, breadcrumbs, california walnuts, egg, parsley, salt, dried leaf sage, pepper, parmesan cheese, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=797022 (may not work)