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1
Preheat oven to 325 degrees F. To make pumpkin serving bowls, cut off the top of the pumpkins; discard tops; scoop out stringy pulp and seeds.
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2
(Use seeds in Toasted Pumpkin Seeds.)
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3
Place pumpkins bowls, cut side down, in 3-quart rectangular baking dish.
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4
Add 2 tablespoons water.
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5
Bake for 30 to 45 minutes or just until tender.
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6
In a small bowl combine melted butter, brown sugar, chili powder, and cinnamon.
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7
To grill pumpkin bowls, brush inside and cut edges of pumpkins with some of the butter mixture.
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8
Set aside remaining butter mixture.
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9
Place pumpkins, cut side down, directly on the rack of an uncovered grill over medium-hot coals (for a gas grill, preheat grill 10 minutes, reduce heat to medium).
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10
Grill for 10 to 15 minutes or until browned.
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11
Remove from grill to a platter.
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12
Cover loosely with foil to keep warm.
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13
In a bowl toss sweet peppers and onion with oil, salt, and pepper.
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14
Heat a 12-inch cast iron skillet or grill wok on grill over medium-hot coals (for a gas grill, use medium heat).
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15
Add vegetable mixture; cook and stir 6 to 8 minutes until vegetables are crisp-tender.
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16
Add tomatoes; cook and stir 1 to 2 minutes more or until tomatoes are heated through.
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17
Stir in reserved butter mixture (if using a grill wok, return vegetables to a large bowl before adding butter mixture).
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18
Toss gently.
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19
To serve, place grilled pumpkin bowls on a serving platter.
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20
Spoon vegetable mixture into pumpkin bowls scooping up some of the pumpkin pulp.
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21
Sprinkle with snipped cilantro.
