Scooped out pumpkin stuffed with tangy red kidney bean rice and baked till perfection.STUFFED PUMPKINIngredients1 medium pumpkin squash1 tablespoon oil + for drizzling1 medium onion, finely chopped1 inch celery, finely chopped1 tablespoon chopped garlic1 medium tomato, finely chopped3 tablespoons tomato puree½ cup cooked red kidney beans½ cup cooked red kidney beans water1 teaspoon red chilli powderSalt to taste1 cup cooked rice2 tablespoons chopped fresh coriander leaves½ cup grated processed cheeseCrushed black peppercorns to tasteMethod1. Preheat oven at 180º C.2. Heat 1 tablespoon oil in a non-stick pan. Add onion and sauté till translucent. Add celery and garlic and sauté for a minute.3. Add tomato and tomato puree, mix and cook till tomato turns pulpy. Add kidney beans, mix and cook for a minute. Add some kidney beans water and mix. Add chilli powder and salt, mix, cover and for 2-3 minutes.4. Add rice, mix and cook for a minute. Switch off heat, add chopped coriander and mix. Add cheese and mix well. Set aside.5. Slice the stem of the pumpkin squash, reserving it and scoop out the flesh to make a cavity. Stuff it with the prepared kidney beans mixture and cover with the sliced stem. Drizzle some oil on top and sprinkle some crushed peppercorns and salt.6. Put the prepared pumpkin on a baking tray. Place the baking tray in preheated oven and bake for 15-18 minutes.7. Serve hot.Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor
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