This is so easy – and so yummy….make it for your mummy today! (I realize this looks completely gross….vile really, but it’s really, really good! )

1 small to medium pumpkin

1 can tomatoes (29 oz.)

1 medium onion, finely diced

1 medium yellow bell pepper, finely diced

1 medium red bell pepper, finely diced

3 tablespoons butter

3 cups cooked rice (I like brown rice)

1 lb. lean ground beef

1 teaspoon cinnamon

1/2 teaspoon allspice

Salt and pepper to taste

Cut top from pumpkin and scoop out seeds and pulp (save seeds to season and bake later.)  Brown onion, peppers and ground beef in butter.  Mix in spices and season with salt and pepper to taste.   Mix in tomatoes and rice, season again to taste.  Butter outside of pumpkin, and pumpkin lid.  Put lid in a pie pan that has been sprayed with cooking spray.  Spray 9 x 13 inch baking dish with cooking spray and put pumpkin in.  Carefully pour rice and meat mixture into pumpkin.  Put lid in pie plate and pumpking in the baking dish in a 350 degree oven for 1 to 1 1/2 hours, checking frequently after an hour of baking to make sure pumpkin doesn’t get overcooked – or it will collapse!  When the pumpkin is soft and the mixture is bubbly it is ready to serve.  When serving scrape out some of the pumpkin with the rice mixture.  (Since pumpkins have a lot of water in them it might be necessary to drain some of the liquid from the pan while baking.)  Serves 8.