Low-carb Stuffed Pumpkin
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 Hokkaido pumpkin (se)
- 500 g minced meat, mixed
- 200 g sheep cheese
- 1 bell pepper (s)
- 1 pinch (s) salt
- 1 pinch (s) basil
- 1 egg (s)
Print Recipe
Pin Recipe Instructions
- Wash the Hokkaido well, cut it open in the middle and scrape it out with a spoon. Cut off the tip of the Hokkaido, otherwise it will tip over in the oven. Let sit in hot water for 5 minutes.
- Cut the paprika and sheep cheese into small pieces. Mix well with the minced meat, egg, a pinch of salt and basil. Take the Hokkaido out of the water and fill both halves evenly with the mixture. Cook in the oven preheated to 160 degrees for 40 minutes.
- Makes 4 large servings.
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