Baked Stuffed Pumpkin

Ingredients

• 4 small pumpkins
• 2 chicken breast fillets
• 1 yellow bell pepper
• 1 red bell pepper
• 1 small cucumber
• 1 chili pepper
• 2 onions
• 1 Garlic clove
• 0.5 bunch dill
• 2 tbsp oil
• 400 ml Vegetable broth
• 200 g cream cheese (0.2% fat)
• light sauce thickener
• Salt
• Pepper
• nutmeg
• soy sauce

Instructions

1. 1.

   Wash the pumpkins, cut a lid off the upper quarter, scrape out the seeds and discard them, remove some flesh, finely chop it. Bake the pumpkins in the oven at 200°C for about 30 minutes until soft.

2. 2.

   Wash, trim, halve, deseed the bell peppers, remove the white skin and dice them into small cubes. Peel and halve the garlic and onions, then dice finely.

3. 3.

   Peel the cucumber, cut lengthwise in half, slice it.

4. 4.

   Wash the dill, shake dry, chop. Wash the chili pepper, split lengthwise, deseed, remove the white lining and dice finely.

5. 5.

   Cold‑wash the chicken breast, pat dry, cut into thin strips, season with salt and pepper. Heat oil and brown the meat all around. Add onions and garlic, then add the remaining prepared vegetables, sauté while stirring occasionally, simmer in its own juices for 5 minutes, pour in broth and let everything boil vigorously for 10 minutes while stirring.

6. 6.

   Stir in the cream cheese, bind with sauce thickener until the sauce is creamy, taste again. Bring to a brief boil, fold in dill and season with salt and pepper. Fill the pumpkins, place the lids back on and serve with rice and salad.