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Baked Pumpkin Stuffed with Rice

Make a delicious, one-of-a-kind dish — your family will love it! Pumpkin baked with rice in the oven is hearty and tasty, and striking to look at, too — perfect for a family dinner or for company. It looks unusual and impressive, and it tastes wonderful. Everyone is sure to be delighted!

morkofkaAuthor avatar
Recipe author
Baked pumpkin with rice in the oven
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 14 % 3 g
Fats 29 % 6 g
Carbohydrates 57 % 12 g
111 kcal
GI: 8 / 67 / 25
    1. Preheat the oven to 375°F (190°C). Get your baking dish ready (an ordinary cast-iron skillet works well). While the oven heats, keep prepping so you don't lose time. 2. Wash the pumpkin, then pat it dry with paper towels. Cut off the top as a lid and scoop out all the seeds — the pumpkin should end up as a deep bowl, a little "pot" for baking the rice in. 3. Melt the butter over a water bath or in the microwave (the defrost setting works well, so the butter doesn't get too hot). Let it cool a bit, then stir in salt and ground black pepper and rub this mixture over the inside of the pumpkin and the underside of the lid. 4. Set the pumpkin upside down on a baking sheet, with the lid cut-side down. Bake for 35 minutes. While the pumpkin bakes, make the filling. 5. Wash the bell pepper, cut out the stem, and remove the seeds. Wash and peel the carrot. Cut the carrot and bell pepper into small dice. Peel the onion and dice it small as well. Rinse the raisins thoroughly under running water, then soak them in a cup for 5 minutes and drain. 6. Set a skillet over medium heat, add the butter, and let it melt. Add the onion and cook in the butter for 3–4 minutes. Add the carrot and bell pepper and cook everything together for another 3–4 minutes, until soft. Then add the ground meat and cook for another 2–3 minutes, seasoning with salt and spices as you go. 7. Rinse the rice, add it to the skillet, and stir well. Pour in the water and add the raisins. Turn the heat down to low and cook everything together for another 10 minutes. 8. Take the pumpkin and lid out of the oven, turn the pumpkin right-side up, and set it in the baking dish (skillet). Fill the pumpkin with the stuffing, put the lid on, and wrap it in foil. Bake like this for 20–25 minutes. Serve the finished pumpkin hot!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Raw wild rice - 353  kcal/100g
  • Brown raw rice - 360  kcal/100g
  • Boiled brown rice - 119  kcal/100g
  • White fortified raw rice - 363  kcal/100g
  • Fortified boiled white rice - 109  kcal/100g
  • White rice, steamed, with long grains raw - 369  kcal/100g
  • Steamed white rice, boiled with long grains - 106  kcal/100g
  • Instant dry rice - 374  kcal/100g
  • Instant rice, ready to eat - 109  kcal/100g
  • Fig - 344  kcal/100g
  • Pumpkin - 29  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Raisins - 280  kcal/100g
  • Kishmish - 279  kcal/100g
  • Mixed minced meat - 351  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Paprika - 289  kcal/100g

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