Pumpkin stuffed with rice

Preparation of ingredients. You will need an orange pumpkin about 2.5 kg and 25 cm in diameter. If the vegetable is not stable, cut off the sloping sides from below. For serving portions, take a few small pumpkins.
Wash the pumpkin well. Turn it upside down with a peduncle. Carefully, with a sharp knife, cut out the top. It will come in handy as a lid. Remove the seeds. Use a tablespoon to get some of the pulp. Clean it from seeds and partitions.
Bulgarian pepper cut into two halves. Remove the middle. Cut into small cubes.
Wash the chicken fillet. Dry with paper towels. Cut into medium-sized slices. Transfer to a container. Add salt and pepper. Pour in the lemon juice. Stir and leave to marinate.
Instead of chicken, you can take pork tenderloin, turkey, rabbit.
Rinse the rice thoroughly under cold water. Boil in boiling salted water until half-cooked.
Thinly slice the onion into half rings. Fry in refined sunflower oil until lightly browned.
Add boiled rice, onion, pumpkin pulp, sweet pepper to the meat. Mix the components.
Meat can be pre-fried until golden brown. Then mix rice and vegetables. Simmer on low heat for about 5 minutes.
Lubricate the middle of the pumpkin with vegetable oil. Add a little salt.
Put rice with meat and vegetables in it. Lightly tamp the filling with a spoon. Put a couple of leaves of fresh or dry basil on top. Pour in some water. Spread out the slices of butter. Cover with a pumpkin-cut "lid".
Cover the baking sheet with foil or parchment. Transfer the pumpkin "pot". Lubricate its sides with olive oil. Send it to a preheated 180 degree oven. Bake for about 2 hours. Check readiness with a sharp knife or toothpick. If the pumpkin is easily pierced, then it's ready.
Pumpkin stuffed with rice and meat is better served on the table immediately while it is hot. The dish is delicious to the very crust. Bon appetit!