Filled Pumpkin
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 pumpkin (se)
- 1 red pepper (s)
- 1 carrot (s)
- 1 onion (s)
- 2 cloves garlic
- 500 g minced meat, preferably beef
- Wine
- olive oil
- Cheese, grated
- 1 cup sour cream
- 0.5 ½ cup cream (whipped cream)
- coriander
- cumin
- marjoram
- thyme
- 1 cube chicken broth or vegetable broth, granulated
- Tomato paste
- Paprika powder
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Halve the pumpkin, remove the seeds and brush with olive oil.
- Salt, pepper and cook at approx. 180 ° C hot air for about half an hour.
- In the meantime, heat the oil in a pan, sauté the chopped onion and garlic until translucent. Add the chopped peppers and carrots and roast until golden brown. Finally, fry the minced meat well. Add spices as desired and deglaze with a little wine. Add whipped cream, bring to the boil briefly and remove from the plate.
- Finally, add a mug of sour cream (do not bring to the boil) and pour the filling into the pre-cooked, hollowed-out pumpkin and bake briefly in the oven with a little grated cheese.
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