Pork Stew in Pumpkin

We cannot turn the pumpkin into a carriage, but into a simple bicycle in order to charm the household, but we can make an exquisite dish out of it. Fine pork stew with potatoes and vegetables, baked in pumpkin under cheese crust.

Ingredients

Based on the size of the hollowed-out space in the pumpkins, we determine the number of products:

potatoes should take up half the space. (I have one potato for small and 3 for a large pumpkin)
pork, cut into pieces
half the volume of potatoes (400g)
1 orange bell pepper
1 onion
1 carrot – 150 g dried tomatoes, you can take fresh tomatoes
salt, pepper, a mixture of dry herbs
1 tablespoon. a spoonful of flour
1 tablespoon. a spoonful of olive oil (you can take another oil)
150 g sour cream
200 g of broth (can be diluted from a cube)
a handful of frozen green peas
2 cloves of garlic
dill and parsley greens
50 g of hard cheese

Directions

My pumpkins were of different sizes – two small and one larger. Using a knife and a tablespoon, removed the pulp from them. I use it in other dishes.
Finely chop the onion, chop or grate the carrots, cut the potatoes into cubes, chop the tomatoes, pass the garlic through a press.
Fry the pork in hot oil, salt, and pepper, add the onion and carrots.
After 2-3 minutes add the peas and pepper.
Then tomatoes with garlic. Add oil from dried tomatoes.
Mix sour cream with flour, add broth, salt, pepper, season with herbs and pour over potatoes. Put all this in a pan with meat and vegetables, cover with a lid and simmer pork stew with potatoes for 20 minutes over medium heat. Finally, add some chopped greens.
Put the pumpkins on a baking sheet, grease with butter on top, put pork stew with potatoes in them, sprinkle with grated cheese. We put a baking sheet in an oven preheated to 180 degrees for 1 hour.
Serve the pumpkin ragout hot on plates. Very tasty with pickles.

Enjoy your meal!

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