Pumpkin Stew II

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Cut the top off the pumpkin to make a lid. Remove the seeds and stringy part. Discard the stringy part, but wash and dry the seeds. Place seeds on a baking sheet, sprinkle with salt, and roast under the broiler until browned, stirring every few minutes; set aside. In a large pan, heat the oil over medium heat. Add ground beef, salt, pepper, and the diced onion. Stir to break up the ground beef and cook until browned. Drain fat. Add bell pepper, potatoes, carrots, garlic, celery, tomatoes and rice. Add 3 cups of water, simmer over low heat 1 hour. Preheat oven to 350 F. Place pumpkin in shallow pan with about 1/2 inch of water, and pour stew inside the pumpkin. Brush outside of pumpkin with a little oil. Bake 1 to 1-1/2 hours or until pumpkin is tender. Serve in the pumpkin. When ladling the stew into your bowls add some of the cooked pumpkin. Garnish with roasted pumpkin seeds.

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