Mini Pumpkins with Ground Meat Filling

Ingredients

• 6 mini pumpkins
• 1 red bell pepper
• 1 onion
• a handful of parsley
• 1 tbsp plant oil
• 500 g ground beef
• Salt
• Pepper
• 1 tsp grated organic lemon zest
• 150 ml Vegetable broth
• 1 tbsp Sunflower oil

Instructions

1. 1.

   Preheat the oven to 180°C fan.

2. 2.

   Wash the mini pumpkins, pat dry, cut off a lid and hollow them out. Set the lids aside.

3. 3.

   Wash and deseed the bell pepper, then dice it small. Peel and finely chop the onion. Wash the parsley, spin dry, pluck the leaves and finely mince them.

4. 4.

   Heat the oil in a non-stick pan. Sauté the pepper and onion for 5 minutes while stirring, then remove from heat and let cool. In a bowl combine the ground beef, sautéed vegetables, and parsley; season with salt, pepper, and lemon zest. Stuff the pumpkins with this mixture and place the lids back on.

5. 5.

   Transfer to a fireproof dish, pour in the vegetable broth, drizzle a few drops of oil over the pumpkins, and bake in the middle rack for about 45 minutes, occasionally spooning broth over them.

6. 6.

   Serve immediately.