I first shared this stuffed pumpkin with rice and ground beef years ago after my mom made a wild rice stuffed pumpkin for a dinner party. I loved the idea of bringing an entire roasted pumpkin to the table, but naturally, I wanted to give it a Middle Eastern spin.
Years later, I decided it was time to revisit that original recipe—and this version is even better.
This whole roasted pumpkin is stuffed with ouzi-style basmati rice, ground beef and lamb, vegetables, golden raisins, cardamom and cinnamon. You can even add chicken if you want to make it extra hearty. The pumpkin roasts until completely tender, creating one of those dishes that looks like you spent all day making it when, really, the oven does most of the work.
It’s perfect for fall entertaining, a family dinner, or as an impressive addition to your Thanksgiving table.
What Is Ouzi Stuffed Pumpkin?
Ouzi is a Middle Eastern rice dish made with basmati rice, meat, vegetables and warm spices. There are many different ways to prepare and serve ouzi, but for this recipe, we’re using those flavors to fill an entire pumpkin.
The rice is cooked first with ground beef and lamb, mixed vegetables and seven spice. Once it’s cooked, I add golden raisins, whole cardamom pods and cinnamon for a little sweetness and warmth.
Then comes the fun part: the entire mixture gets spooned inside a hollowed-out pumpkin and roasted until the pumpkin is tender.
When you bring it to the table and cut into it, you get the spiced rice filling along with pieces of sweet roasted pumpkin.
Why You’ll Love This Stuffed Pumpkin
This is one of those recipes that looks much harder to make than it actually is.
The rice filling is cooked on the stove before it ever goes into the pumpkin, so you’re not trying to guess whether the rice is cooked while the pumpkin roasts. Once the pumpkin is stuffed, you simply cover it well with aluminum foil and let the oven do the rest.
It’s also a great recipe for entertaining because one large pumpkin makes an impressive centerpiece and feeds a crowd.
And while it takes about two hours for the pumpkin to roast, most of that time is completely hands-off.
Ingredients You’ll Need
For the Ouzi Rice
- 2 tablespoons vegetable oil
- 2 red or yellow onions, chopped
- 6 garlic cloves, minced
- 1 kg ground beef, ground lamb, or a mixture of both
- 2 packages frozen mixed vegetables
- 4 cups basmati rice, rinsed
- 6–8 tablespoons seven spice, or to taste
- Salt, to taste
- 8 cups water
- ¾–1 cup golden raisins
- 6–8 whole cardamom pods
- 1 cinnamon stick
For the Pumpkin
- 1 very large pumpkin
- Olive oil, for brushing
- Salt, to taste
- Fried or toasted almonds, for serving
Optional Chicken
- 450–500 g (about 1 lb) boneless chicken, cut into pieces
- Seven spice, to taste
- Salt, to taste
- 1 tablespoon olive oil
A Note About Choosing Your Pumpkin
Choose a large pumpkin that can stand upright on its own. You want plenty of room inside for the rice filling, but it also needs to fit comfortably in your oven.
Because pumpkins can vary dramatically in size, the roasting time is a guideline rather than an exact rule. A smaller pumpkin may be ready sooner, while an especially large or thick-walled pumpkin may need more than two hours.
The best test is the pumpkin itself, not the clock.
How to Make Stuffed Pumpkin with Rice and Ground Beef
1. Prepare the Pumpkin
Wash and dry the outside of the pumpkin.
Using a sharp knife, carefully cut around the stem to create a lid. Make the opening large enough that you’ll be able to easily spoon the rice filling inside.
Remove the lid and scoop out all of the seeds and stringy pulp.
Lightly season the inside of the pumpkin with salt and set aside while you prepare the rice.
2. Cook the Chicken, If Using
The chicken is completely optional. The beef and lamb rice is hearty enough on its own, but I like adding chicken when I’m making this for a larger gathering.
Season the chicken pieces with salt and seven spice.
Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the chicken and cook until browned and cooked through.
Remove from the heat and set aside.
3. Brown the Ground Beef and Lamb
Heat 2 tablespoons vegetable oil in a large pot over medium heat.
Add the chopped onions and sauté until softened.
Stir in the minced garlic and cook until fragrant, about 30 seconds.
Add the ground beef and lamb mixture. Cook, breaking the meat apart as it browns, until fully cooked.
Season with seven spice and salt.
4. Add the Vegetables and Rice
Add the frozen mixed vegetables to the cooked meat and stir to combine.
Add the rinsed basmati rice and mix everything together.
Pour in 8 cups water and bring to a boil.
Once boiling, cover the pot, reduce the heat to low and cook for 15 minutes.
The rice will continue to steam and absorb flavor while it roasts inside the pumpkin, so don’t continue cooking it on the stove beyond this point.
5. Add the Golden Raisins and Warm Spices
Remove the rice from the heat.
Add the golden raisins, whole cardamom pods and cinnamon stick.
If you’re using chicken, add the cooked chicken pieces now.
Gently fold everything together so the raisins and spices are distributed throughout the rice.
This is one of my favorite updates to my original stuffed pumpkin recipe. The golden raisins add little bursts of sweetness, while the cardamom and cinnamon add warmth without turning the rice into a sweet dish.
6. Stuff the Pumpkin
Preheat the oven to 200°C (400°F).
Place the cleaned pumpkin in a large roasting pan or on a sturdy, rimmed baking sheet.
Drizzle a little olive oil inside the pumpkin and brush it over the exposed flesh.
Spoon the ouzi rice mixture into the pumpkin. Fill it generously, but don’t tightly pack or press down the rice.
Depending on the exact size of your pumpkin, you may have some rice left over. That’s okay! Serve the extra alongside the finished pumpkin.
Replace the pumpkin lid.
7. Brush and Cover the Pumpkin
Brush the outside of the pumpkin with olive oil.
Cover the pumpkin very well with aluminum foil. You want to trap the steam inside while it roasts so the pumpkin becomes soft and tender without drying out.
8. Roast Until Tender
Bake the covered stuffed pumpkin at 200°C (400°F) for approximately 2 hours.
For an especially large pumpkin, it may take closer to 2½ hours.
Begin checking the pumpkin around the 2-hour mark.
Insert a sharp knife into the side of the pumpkin. When the knife slides easily through the flesh with very little resistance, the pumpkin is ready.
9. Serve
Carefully remove the aluminum foil—the steam trapped underneath will be very hot.
Transfer the pumpkin to a large serving platter if needed and sprinkle the rice with fried or toasted almonds.
Bring the whole pumpkin to the table for the full effect.
Cut the pumpkin into wedges and serve the roasted pumpkin alongside generous spoonfuls of the ouzi rice.
How Do You Know When Stuffed Pumpkin Is Done?
Don’t rely only on the cooking time.
Pumpkins vary considerably in size, shape and thickness, so two pumpkins can take different amounts of time to roast even if they look similar.
After about two hours, carefully insert a knife through the pumpkin flesh. It should slide in easily.
If you feel significant resistance, cover the pumpkin again and continue roasting. Check it every 15–20 minutes until tender.
You want the pumpkin soft enough to eat with the rice but still sturdy enough to hold its shape when you bring it to the table.
Pro Tips for the Best Stuffed Pumpkin
Use a pumpkin that stands flat. A pumpkin that naturally sits upright will be much easier to fill, roast and serve.
Use a sturdy roasting pan. Once you add several cups of rice and meat, this pumpkin gets heavy. Don’t use a flimsy baking sheet.
Don’t pack in the rice. Spoon the filling inside without pressing it down tightly.
Cover it really well. The foil helps trap steam and allows the thick pumpkin flesh to become tender.
Don’t judge doneness by time alone. Start checking around two hours, but let the knife test determine when it’s actually ready.
Keep the cardamom pods whole. They perfume the rice while the pumpkin roasts. Just like with other Middle Eastern rice dishes, watch for the whole pods while eating.
Save the reveal for the table. This is half the fun. Bring the pumpkin out whole, remove the lid and cut it open just before serving.
Substitutions and Variations
Can I Use All Ground Beef?
Absolutely. Use 1 kg ground beef if you don’t want to use lamb.
Can I Use All Ground Lamb?
Yes. Ground lamb will give the rice a richer flavor. I personally like a combination of beef and lamb.
Do I Have to Add Chicken?
No. The chicken is optional.
The rice already contains plenty of meat, so the recipe works perfectly with just the ground beef and/or lamb. If you’re feeding a large crowd or want an extra-hearty filling, add about 450–500 g of cooked chicken pieces.
Can I Leave Out the Golden Raisins?
Yes, but I love them here. They add a subtle sweetness that works really well with the savory meat, seven spice, cinnamon and cardamom.
What Vegetables Can I Use?
A standard frozen mixed vegetable blend works perfectly and keeps the recipe easy. Look for a mixture with vegetables such as peas, carrots and corn.
What to Serve with Stuffed Pumpkin
This stuffed pumpkin is really a complete meal on its own. You’ve already got rice, meat, vegetables and roasted pumpkin all in one dish.
For a larger dinner or holiday table, I like balancing it with something fresh such as fattoush or a simple Arabic salad.
You can also serve yogurt or a cucumber yogurt sauce on the side.
And don’t forget the toasted or fried almonds on top. They add a little crunch that works beautifully with the soft rice and roasted pumpkin.
Can You Make Stuffed Pumpkin Ahead of Time?
You can prepare portions of the recipe ahead of time, but I prefer roasting the pumpkin the day I plan to serve it.
The ouzi rice can be prepared in advance and refrigerated separately. When you’re ready to make the stuffed pumpkin, fill the cleaned pumpkin with the rice and proceed with the recipe.
If you’re starting with cold rice, keep in mind that the filling will need time to heat completely through as the pumpkin roasts.
For the best texture, I wouldn’t stuff the raw pumpkin days in advance.
How to Store Leftovers
Remove the leftover rice and meat filling from the pumpkin and transfer it to an airtight container.
Cut any remaining roasted pumpkin away from the skin and store it separately or with the rice.
Refrigerate leftovers promptly and reheat individual portions until hot throughout.
Frequently Asked Questions
Can You Eat the Pumpkin in a Stuffed Pumpkin?
Yes! The pumpkin isn’t just a serving bowl.
Once properly roasted, the flesh becomes tender and can be served alongside the ouzi rice. When you cut the pumpkin into wedges, scoop some of the roasted flesh onto each plate with the filling.
What Kind of Rice Should I Use?
I use long-grain basmati rice. Rinse the rice well before cooking to remove excess starch.
Why Do You Cook the Rice Before Stuffing the Pumpkin?
Cooking the rice first makes this recipe much more reliable. You don’t have to worry about whether enough liquid has reached the rice or whether the rice will finish cooking before the pumpkin.
The stuffed pumpkin goes into the oven with the filling already cooked, and the long roasting time allows all of those flavors to come together.
How Long Does a Stuffed Pumpkin Take to Cook?
A very large stuffed pumpkin takes approximately 2–2½ hours at 200°C (400°F).
The exact cooking time depends on the size and thickness of your pumpkin, so use the knife test rather than relying exclusively on the clock.
Can I Make This Without Meat?
You can adapt the filling by omitting the ground meat and chicken and increasing the vegetables. Keep in mind that this will change the flavor and volume of the filling, so adjust the seasoning accordingly.
Can I Add Chicken to Ouzi Stuffed Pumpkin?
Yes. Cook approximately 450–500 g of seasoned chicken separately, then fold the cooked chicken into the rice before stuffing the pumpkin.
You May Also Like
If you’re in the mood for more cozy Middle Eastern meals, try my One-Pan Middle Eastern Roasted Chicken and Vegetables for an easy family dinner.
Try my Maqlouba for another impressive Middle Eastern rice dish made with lamb, eggplant and cauliflower.
Make my Instant Pot Bamiya when you want a cozy Arabic stew with lamb.
For another way to cook with pumpkin, try my Pumpkin Kubbeh with bulgur and spinach.
And if you’re planning a fall dinner, finish it with my Pumpkin Pecan Cheesecake.
🎥 Watch How to Make It
Stuffed Pumpkin with Rice and Ground Beef
Ingredients
For the Ouzi Rice
- – 2 tablespoons vegetable oil
- – 1 large onion finely chopped
- – 3 cloves garlic minced
- – 500 g ground beef ground lamb, or a combination of both
- – 1 package frozen mixed vegetables
- – 3 cups basmati rice rinsed well
- – Seven spice to taste
- – Salt to taste
- – 6 cups water
- – ¾ cup golden raisins
- – 6–8 whole cardamom pods
- – 1 cinnamon stick
For the Pumpkin
- – 1 large pumpkin
- – Olive oil for brushing
- – Salt to taste
- – Fried or toasted almonds for serving
Optional Chicken
- – 450–500 g about 1 lb boneless chicken, cut into bite-size pieces
- – 1 tablespoon olive oil
- – Seven spice to taste
- – Salt to taste
Instructions
- Prepare the pumpkin. Wash and dry the pumpkin. Using a sharp knife, carefully cut around the stem to create a lid. Remove the lid and scoop out all of the seeds and stringy pulp. Lightly season the inside of the pumpkin with salt and set aside.
- Cook the chicken, if using. Season the chicken pieces with salt and seven spice. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the chicken and cook until browned and cooked through. Remove from the heat and set aside.
- Cook the ground meat. Heat 2 tablespoons vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until softened. Add the garlic and cook for about 30 seconds, until fragrant. Add the ground beef, lamb, or beef-and-lamb mixture and cook, breaking it apart with a spoon, until browned and fully cooked. Season with seven spice and salt to taste.
- Add the vegetables and rice. Stir the frozen mixed vegetables into the cooked meat. Add the rinsed basmati rice and stir until everything is evenly combined.
- Cook the rice. Pour in 6 cups water and bring to a boil. Once boiling, cover the pot, reduce the heat to low, and cook for 15 minutes. Remove from the heat.
- Finish the ouzi filling. Add the golden raisins, whole cardamom pods and cinnamon stick to the cooked rice. If using the optional chicken, add it now. Gently fold everything together until evenly distributed.
- Preheat the oven. Preheat the oven to 200°C (400°F).
- Prepare the pumpkin for stuffing. Place the hollowed pumpkin in a sturdy roasting pan or on a heavy, rimmed baking sheet. Drizzle a little olive oil inside the pumpkin and brush it over the exposed flesh.
- Stuff the pumpkin. Spoon the ouzi rice mixture into the pumpkin, filling it generously without packing the rice down tightly. Depending on the size of your pumpkin, you may have some rice left over. Reserve any extra filling for serving alongside the pumpkin.
- Cover the pumpkin. Replace the pumpkin lid and brush the entire outside of the pumpkin with olive oil. Cover the pumpkin very well with aluminum foil, making sure it is completely enclosed.
- Roast the pumpkin. Bake at 200°C (400°F) for approximately 2 hours. Carefully test the pumpkin by inserting a sharp knife into the flesh. If the knife does not slide in easily, cover the pumpkin again and continue roasting, checking every 15 minutes. A particularly large or thick pumpkin may need up to 2½ hours.
- Serve. Carefully remove the aluminum foil, watching for hot steam. Sprinkle the rice with fried or toasted almonds. Bring the whole stuffed pumpkin to the table, cut it into wedges, and serve the tender roasted pumpkin alongside generous spoonfuls of the ouzi rice.
Notes
