Baked Potato Dumplings with Pumpkin and Paprika

Ingredients

• 1 kg Hokkaido pumpkin
• 2 green bell peppers
• 4 tbsp olive oil
• 0.5 tsp sweet paprika
• 0.5 tsp hot paprika
• 4 tbsp Honey
• Salt
• Pepper
• 400 g potato dumplings (refrigerated)
• 40 g Edam cheese
• 40 g sunflower seeds (4 tbsp)
• 100 g smoked ham cubes

Instructions

1. 1.

   Wash, halve, and clean the pumpkin. Cut the pulp into bite-sized pieces.

2. 2.

   Wash, clean, and cut the bell peppers into pieces. Mix with the pumpkin in a large bowl.

3. 3.

   Whisk together the oil with sweet paprika, hot paprika, honey, salt, and pepper. Mix the vegetables with the marinade.

4. 4.

   Spread the vegetable mixture on a baking sheet lined with parchment paper, distributing the potato dumplings among them.

5. 5.

   Grate the cheese. Mix the sunflower seeds with ham and cheese and sprinkle over the vegetables and potato dumplings. Bake in a preheated oven at 200 °C (180 °C convection; Gas: Mark 3) for about 20 minutes.