Heat oil in skillet. Add beef cubes and cook until browned. Mix in water, potato, carrots, green bell pepper, garlic, onion, salt and pepper. Bring to boil. Reduce heat and simmer for 30 minutes to 1 hour. Add bouillon granules and stir in tomatoes. Preheat oven to 325 degrees F. Clean out pumpkins – remove seeds and pulp. Rub pumpkins with remaining oil on outside to prevent darkening during cooking. Place in heavy baking dish. Fill pumpkins with stew mixture and bake for 1 hour or until pumpkins are tender. Serve stew in pumpkins, scraping out pumpkin meat with each bite.
Notes
This recipe can be doubled if using a 10-12 pound large pumpkin for a group. YUM!!! For a shorter cooking time, prebake the empty pumpkins for 30 minutes and then fill and bake for an additional 30 minutes. Pumpkins can also be filled with chili for a very different taste.
