**Syrian Stuffed Pumpkins** In this recipe, the flavors of Syrian stuffed peppers come to the table in the season's favorite squash.

A Syrian Refugee Family's First Thanksgiving

In Syria, this dish typically uses multi-colored bell peppers, which are initially cored and steamed in a circular pan with a high lid to soften the pepper. Next, they're stuffed with a combination of tomatoes, meat, grains, and spices.

This Thanksgiving dish is a take on the traditional stuffed pepper and uses pumpkins rather than peppers, ground turkey instead of beef, and is flavored with typical Thanksgiving herbs: fresh rosemary, thyme, and parsley. Finished with roasted pine nuts, feta, and a sprig of thyme, this is a delicious, visually stunning addition to any Thanksgiving table.

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Ingredients

• 1 cup short-grain white rice
• 2 teaspoons coarse salt, divided
• 4 small pie pumpkins (3 to 4 pounds each), halved through the stem, seeds removed
• 2 tablespoons olive oil, divided
• 1/4 cup pine nuts
• 3 cloves garlic, minced
• 1 pound ground turkey
• 8 to 10 Brussels sprouts, coarsely chopped
• 1 small red bell pepper, chopped
• Finely chopped leaves from 1 sprig fresh rosemary
• 3 cups water, plus more for soaking
• Finely chopped leaves from 4 sprigs fresh thyme, plus 8 sprigs for garnish
• Juice from 1 lemon
• 1/8 teaspoon freshly ground black pepper
• 1 (28-ounce) can diced tomatoes
• 1/4 cup coarsely chopped fresh parsley leaves
• 1/2 cup crumbled feta cheese

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Directions

1. Place the rice and 1 teaspoon of the salt in a small bowl, add enough water to

   cover the rice, and let soak for 30 minutes to prevent breakage. Meanwhile,

   roast the pumpkin, toast the nuts, and start the filling.

2. Arrange 2 racks to divide the oven into thirds and heat to 350°F. Arrange the

   pumpkin halves flesh-side up on 2 baking sheets. Brush the flesh with 1

   tablespoon of the oil. Bake until starting to be tender around the edges, about 20 minutes.

3. Place the nuts in a small skillet and toast over medium heat until golden-

   brown, shaking the pan often to avoid burning, 3 to 4 minutes; set aside.

4. Heat the remaining 1 tablespoon of oil in a large frying pan over medium heat

   until shimmering. Add the garlic and cook until fragrant, about 1 minute.

   Add the turkey and cook, breaking up the meat with a wooden spoon, until

   browned and cooked through, 5 to 7 minutes. Add the Brussels sprouts, red

   pepper, and rosemary and cook for 2 minutes more. Meanwhile, drain the rice.

5. Stir in the rice, 3 cups water, and chopped thyme. Reduce the heat to the

   lowest setting, cover the pan, and simmer until the water is absorbed and the

   rice is tender, about 10 minutes. Add the lemon juice, remaining 1 teaspoon

   salt, black pepper, and tomatoes. Stir to combine and simmer uncovered for 5

   more minutes. Remove from heat and stir in the parsley.

6. Divide the mixture evenly among the warm pumpkin shells. Bake until the

   pumpkin is soft when pierced with a fork, about 30 minutes. Garnish each with

   the feta, roasted pine nuts, and a sprig of fresh thyme.

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This Recipe Is Published Here http://ift.tt/2g9nmk4

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bon appetit