• 1 medium to large size round pumpkin - about 7 to 10 pounds
• 2 lbs. lean ground beef
• 1/2 cup chopped onion
• 1/2 cup chopped green pepper
• 3/4 cup brown sugar
• 2 T. lemon juice
• 1 can pork & beans (15 to 16 oz.)
• 1 16 oz can chopped cooked tomatoes
• 1 16 oz. can tomato sauce
• 2 cups rice, uncooked
• 1/2 tsp. salt
• 1/4 tsp. black pepper

Preparation -
Wash the pumpkin. Cut a circular piece out the top to form a lid. Scrape out the seeds and stringy membrane with a large metal spoon and discard. Also check the bottom of the lid and scrape off and stringy area.

In a large skillet, lightly brown the ground beef, then drain off any excess fat. Add onion and chopped green pepper, saute lightly and drain again. In a large bowl, combine tomatoes, tomato sauce, bean, rice, brown sugar, lemon juice and seasonings. Combine with meat mixture, stir to mix all ingredients together.

Place the pumpkin on a foil-lined cookie sheet. Spoon mixture into the pumpkin cavity. Loosely place the lid on the filled pumpkin. Bake at 350° for one hour. Remove the lid, reduce heat to 300° and bake one more hour.

Lay a few romaine lettuce leaves or other leafy greens around the outside of the pumpkin When serving, scoop out part of the baked pumpkin with each portion, if desired. Serve with a loaf of warm crusty French or Italian bread.