Stuffed Mini Pumpkins from Oven
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 pumpkins, mini pumpkins (sweet dumplin)
- 600 g minced meat
- 1 pack sheep`s cheese
- 2 onions)
- 1 red pepper (s)
- 1 clove garlic
- Spice (s)
- pepper
- Paprika powder
- Chilli powder
- Herbs
Print Recipe
Pin Recipe Instructions
- Other small pumpkins with a diameter of about 10-15cm can also be used. The farmer will certainly be advised in this case. Sweet Dumpling has a slight aroma of chestnuts. Mesa Queen, for example, has a slight hazelnut flavor. That fits well too.
- Slightly cut off the pumpkins at the bottom so that they stand firmly. cut off the lid and hollow it out well. The pulp should be preserved. If the wall is too thick, a part can be removed so that the pumpkins can be filled. Lift the lid.
- Fry the minced meat in a pan. Pour off any liquid if it arises. Mix with finely diced onions and paprika and squeezed garlic. Crumble or cut the sheep`s cheese into small pieces and mix in as well. Season with spices (pepper, paprika, chilli ..) and herbs.
- Fill the pumpkins with the filling. Put the lid on and cook in the oven for 65 minutes at 200 ° C.
- The pulp is also eaten. Experience has shown that everyone eats their pumpkin differently: spoon it or simply cut it with a knife and fork - everything is possible.
- Many do not manage the whole pumpkin, it always depends on the size.
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