Many years ago, Brianna Rose Monson shared a great fall recipe for “pumpkin surprise” with us. It was a sample from her book, Allergy Free for the Family Cookbook. Brianna’s son has multiple food allergies, but she doesn’t believe in cooking multiple dishes for one meal. Instead, she makes all of their dinners, including this dairy-free stuffed pumpkin, without milk, eggs, nuts, wheat, and fish for her family to enjoy together.
Dairy-Free Stuffed Pumpkin Dinner is an Allergy-Friendly Surprise
This recipe was buried in our news archives, so today, I’m updating it and giving it a new home in our recipe section. I’ve also got answers to some recipe FAQs.
What Type of Pumpkin Should I Use?
Brianna often uses whatever type her store has, and any type will work for stuffing. But if you want to eat the pie flesh, it’s best to get a pie pumpkin, or other varietal that is made for eating. Jack-o-Lantern pumpkins are primarily ornamental.
Can I Use Ground Turkey instead of Beef?
Yes! You can use ground turkey or chicken, or even cubed chicken or steak.
Are there any Other Variations You Can Recommend?
Of course. This dish is also delicious with Mexican seasoning. If you’re family likes bold flavor, use 2 1/2 tablespoons of taco seasoning when cooking the beef and vegetables. You might want to use low sodium broth, since the seasoning is salted. Also, Brianna’s recipe is simple to suit varied tastes. Don’t be shy about adding other vegetables or seasonings if you like. It’s a flexible recipe!
Special Diet Notes: Stuffed Pumpkin Dinner
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, oil-free, and soy-free.
- 1 medium pumpkin
- 1 pound ground beef
- 1 cup chopped onion
- 1 cup chopped bell pepper
- 2 cups uncooked rice
- 2 cups water
- 1 cup chicken or beef broth
- Salt, if needed
- Preheat your oven to 350°F.
- Clean out the pumpkin.
- Bake the pumpkin for 25 minutes.
- Meanwhile, brown the ground beef, onion, and bell pepper over medium heat until the beef is cooked through.
- Add the rice, water, and broth to the beef mixture and simmer, covered for 20 minutes.
- Taste and add seasoning, if needed.
- Put the rice mixture in the pumpkin and bake for 30 to 45 minutes.
More Dairy-Free Stuffed Dinner Recipes
Beef & Quinoa Stuffed Peppers
Prosciutto-Wrapped Stuffed Turkey Breast
Persian-Style Stuffed Zucchini
