Tomato Stuffed Pumpkin
Rinse the pumpkins, cut in half lengthwise and remove seeds. Scoop flesh to 1 cm (approximately 1/4 inch) of the skin. Dice the flesh. Place the pumpkin halves on a greased baking sheet.
Rinse the tomatoes, cut into quarters, remove the seeds and chop small. Rinse the bell peppers, cut in half lengthwise, remove seeds and cut into cubes. Peel and coarsely chop the onion. Peel and finely chop the garlic. Place the tomatoes, bell peppers, onion and garlic in a bowl. Toss with the remaining oil and lemon juice, and season with salt and pepper to taste. Stir in the cheese. Divide the mixture between the pumpkin halves. Bake until golden brown, about 35 minutes.
Rinse the basil, shake dry, pluck leaves from stems and coarsely chop. Sprinkle over the pumpkins.