Stuffed Pumpkin Pumpkin stuffed with flavourful red kidney beans and rice mixture and baked. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 03 Mar 2017 in Recipes Course New Update Main Ingredients Pumpkin, Oil Cuisine Fusion Course Main Course Vegetarian Prep Time 8-10 hour Cook time 26-30 minutes Serve 4 Taste Mild Level of Cooking Easy Others Veg Ingredients list for Stuffed Pumpkin 1 medium Pumpkin 1 tablespo + for drizzling Oil 1 medium Onion finely chopped 1 inch Celery finely chopped 1 tablespoon Garlic chopped 1 medium Tomato finely chopped 3 tablespoons Tomato puree ½ cup Red kidney beans (rajma) cooked ½ cup Red kidney beans (rajma) Water, cooked 1 teaspoon Red chilli powder to taste Salt 1 cup Cooked rice 2 tablespoons Fresh coriander leaves chopped ½ cup Processed cheese grated to taste Crushed black peppercorns Method Preheat oven to 180º C. Heat 1 tablespoon oil in a non-stick pan. Add onion and sauté till translucent. Add celery and garlic and sauté for 1 minute. Add tomato and tomato puree, mix and cook till tomato turns pulpy. Add kidney beans, mix and cook for 1 minute. Add some kidney beans water and mix. Add chilli powder and salt, mix, cover and cook for 2-3 minutes. Add rice, mix and cook for 1 minute. Switch off heat, add coriander leaves and mix. Add cheese and mix well. Set aside. Cut a thin slice from the top of the pumpkin and reserve it. Scoop out the flesh to make a cavity. Stuff it with the kidney beans mixture and cover with the top slice. Drizzle some oil on top and sprinkle some crushed peppercorns and salt. Place the pumpkin on a baking tray. Place the baking tray in preheated oven and bake for 15-18 minutes. Serve hot. #Celery #Cooked rice #Crushed black peppercorns #Fresh coriander leaves #Garlic #Oil #Onion #Processed cheese #Pumpkin #Red chilli powder #Red kidney beans (rajma) #Salt #Tomato #Tomato puree Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article