Brazilian Shrimp Stuffed Pumpkin
This take on a Brazilian Shrimp Stuffed Pumpkin is rich and creamy. Serve over a bed of brown rice for an impressive dinner entrée.
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Cooking tools:
- Pastry brush
- Chef's knife
- Cutting board
- Parchment paper
- Baking sheet
- Oven
- Stove
- Skillet
- Spoon
- Wooden spoon
- Measuring spoon
- Paper towel
- Airtight container
- Plate
Ingredients
- 2 cups Mahatma® Brown Rice
- 1 small sugar pumpkin
- 1/4 cup olive oil, divided
- 1 tsp salt, divided
- 1 tsp pepper, divided
- 1 onion, diced
- 3 cloves garlic, minced
- 2 jalapeño peppers, seeded and diced
- 2 lb peeled deveined large shrimp, tail removed
- 1/4 cup tomato paste
- 1 can (14 oz) diced tomatoes
- 8 oz brick-style plain cream cheese, cut into cubes
- 2 cups aged Cheddar cheese, shredded and divided
- 1/4 cup cilantro, finely chopped and divided
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