Clean the pumpkin, cut the top off and gut and scrape it clean. Leave the pumpkin meat intact, only remove the guts, save the top.

Preheat oven to 350 degrees fahrenheit and line a baking sheet with parchment paper.

Wash and dice the red and green bell peppers, and onion. In a large skillet, heat the vegetable oil over medium high heat.

Add the diced peppers and onion to the skillet and saute for 3-5 minutes. Add the italian sausage and cook until the sausage is just browned.

To the skillet add the garlic and mushrooms and continue to saute everything together for another 3-5 minutes.

Reduce the heat to medium low and add the can of cream of mushroom soup and 1 can of water. Add the cooked rice and salt and pepper to taste.

Stir until everything is well combined. Remove the filling from heat and fill the hollowed pumpkin with the filling.

Place the top back on the pumpkin, place the filled pumpkin on the baking sheet and bake for 45 minutes to an hour, until the meat of the pumpkin is fork tender and easily able to be scraped.

Once the pumpkin has baked thoroughly, remove it from the oven and allow it to rest for 10 minutes.

To serve, scoop out the filling along with some of the pumpkin meat and enjoy!