** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Trim any excess fat from beef and cook with onion and garlic in oil until meat is browned.
2. Add tomatoes, green pepper, 1 T. salt, 1/2 t.
3. black pepper, sugar, apricots, white potatoes, sweet potatoes and broth.
4. Cover and simmer for 1 1/2 hours. Meanwhile, cut top off pumpkin and discard.
5. Scoop out seeds and stringy membrane. Brush inside of pumpkin with melted butter and sprinkle lightly with salt and pepper.
6. Stir sherry and corn into stew and spoon into pumpkin shell.
7. Place shell in shallow pan and bake at 325F for one hour or until pumpkin meat is tender.
8. Place pumpkin in large bowl and ladle out stew, scooping out some of pumpkin with each serving.
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Dietary Notes:
This recipe is high in Vitamin A with 436% of your daily recommended intake per serving. This recipe is high in Vitamin C with 91% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Bell Pepper, Tomato, Potato, Corn, Sulfites, Garlic, Apricot, Alcohol, Fructose Malabsorption, Beef, Onion allergies.
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