Bison Stuffed Tiger Pumpkin
|I fell in love with a grill|
6 Tiger Pumpkins
1 lbs ground bison
1 pablano pepper
1 red bell pepper
1/2 an onion
5 cloves of garlic, mas o menos
1 Tbsp coconut oil (any fat will do)
2 tsp Penzey’s Arizona Dreaming (you can sub chili seasoning, fajita seasoning, adobo, whatever.)
salt to taste
Roast the pablano and red pepper. I had the smoker going, so I smoked mine. YUM! While that’s going, heat the coconut oil in a large pan. Saute the onions. When they become translucent, add the garlic cook for a minute then seasoning and salt. Add the bison and brown, breaking it up into little pieces. Remove from heat and set aside in a mixing bowl.
Put the peppers in a mini food processor or finely chop by hand. Add the peppers to the mixing bowl and mix. With a sharp knife, score a circle on the tops of each pumpkin to pop off the top. Keep the tops. Scoop out the seeds. Fill each pumpkin with equal amounts of meat. Put the tops back on and bake or grill at 350 degrees for about 45 minutes. Let cool and enjoy. They are a great portion size for kids but if you’re a big eater, you might want to eat two at a time. For me, one is filling enough so they make a good lunch or snack.
The skin isn’t edible, so you’re going to have to cut it off or scoop out the meaty pumpkiny goodness. If they’re cooked long enough, the skin will peel off easily. Since I grilled mine, the bottoms were really tender.