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Slow Cooker Stuffed Pumpkin with Savory Beef and Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 8 reviews
  • Author: Sue
  • Prep Time: 45 minutes
  • Cook Time: 3 hours 20 minutes
  • Total Time: 4 hours 5 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Slow Cooking
  • Cuisine: American

Description

This Slow Cooker Dinner in a Pumpkin Recipe is a cozy, flavorful meal perfect for fall or anytime you want a comforting dish with a seasonal twist. Whole sugar pumpkins are hollowed, spiced, and filled with a savory mixture of extra-lean ground beef, onions, mushrooms, cooked rice, and mixed vegetables, then slow-cooked until tender. The result is a deliciously sweet pumpkin shell paired with a rich, hearty filling that can be topped with cheese or pumpkin seeds for an added burst of flavor.

Ingredients

Pumpkin and Seasoning

  • 2 small sugar/pie pumpkins (approx. 2-3 lbs each, ensure they fit in your slow cooker)
  • ½ tsp salt
  • ¼ tsp cinnamon
  • 1 tsp brown sugar
  • ½ tsp pepper

Filling

  • 1 lb extra lean ground beef (97% or 98% lean)
  • 1 small onion, chopped
  • 1 cup fresh mushrooms (about ½ of a 225g package), sliced
  • 1 cup frozen mixed vegetables, defrosted
  • 1 ½ cups cooked rice (mixed wild rice and brown rice recommended)
  • 1 tsp soy sauce
  • 1 tbsp Worcestershire sauce
  • 1 tbsp gravy powder (Clubhouse brown or beef gravy recommended)
  • 2 tbsp ketchup
  • 1 tsp cornstarch
  • ¼ cup water (for sauce)
  • ½ cup water (for slow cooker)

Optional Garnishes

  • Sharp Cheddar or Parmesan cheese, shredded (for topping)
  • Pumpkin seeds
  • Fresh thyme

Instructions

  1. Prepare the pumpkins: Cut the tops off the pumpkins and scoop out all seeds and strings, hollowing them out completely.
  2. Season the pumpkins: Mix salt, cinnamon, brown sugar, and pepper together, then rub this mixture on the inside of the hollowed pumpkins for added flavor.
  3. Cook the beef mixture: In a large skillet, brown the extra lean ground beef with chopped onions and sliced mushrooms until the meat is cooked through and the vegetables softened. Drain off any excess liquid to avoid greasiness.
  4. Cook the rice: Prepare rice according to package instructions; mixed wild and brown rice blends work well.
  5. Make the sauce: In a small bowl, whisk together ¼ cup water, cornstarch, pepper, soy sauce, Worcestershire sauce, and gravy powder until smooth.
  6. Combine sauce and beef: Pour the whisked sauce into the skillet with the beef mixture and stir over medium heat for about one minute until a thick, glossy glaze forms coating the meat.
  7. Add remaining filling ingredients: Turn off the heat, then fold in the cooked rice, ketchup, and defrosted mixed vegetables to the beef mixture.
  8. Stuff the pumpkins: Divide the mixture evenly and stuff it loosely into the prepared pumpkins. Replace the pumpkin lids. If there is leftover filling, cook it in a ramekin alongside the pumpkins in the slow cooker, or microwave it separately if the slow cooker is full.
  9. Prepare the slow cooker: Pour ½ cup water into the bottom of the slow cooker. Place a large piece of parchment paper inside to create a sling, preventing pumpkins from sitting in water and making them easier to lift out later.
  10. Cook the pumpkins: Place the stuffed pumpkins on the parchment paper inside the slow cooker. Cover and cook on LOW for 3 to 4 hours or on HIGH for 1.5 hours.
  11. Test for doneness: Carefully poke the outside of a pumpkin with a fork; it should slide in easily like a baked potato, indicating the pumpkin is tender and ready.
  12. Remove and garnish: Using the parchment sling, carefully lift the pumpkins out of the slow cooker. Add any optional garnishes such as fresh thyme, pumpkin seeds, shredded Parmesan or Cheddar cheese, or extra ketchup if desired.
  13. Serve: Scoop out a portion of the soft, sweet pumpkin flesh along with the savory beef and rice filling to enjoy at the table, or eat directly out of the pumpkin shell for a rustic presentation.

Notes

  • Ensure your pumpkins fit into your slow cooker with the lid closed before starting.
  • If extra filling doesn’t fit inside the pumpkins, cook it separately to avoid overcrowding.
  • The parchment paper sling prevents pumpkins from sitting in water, preserving their texture and flavor.
  • The fork test is the best way to check doneness; pumpkin may not appear fully cooked on the outside but will be tender inside.
  • Optional sharp cheese topping can be added in the last 15 minutes of cooking if desired.
  • Use extra lean ground beef to reduce grease and keep the filling healthier.

Find it online: https://suerecipe.com/slow-cooker-stuffed-pumpkin-with-savory-beef-and-rice-recipe/