Pumpkin Stuffed with Ground Meat

Ingredients

• 1 pumpkin about 2 kg (butternut squash)
• 500 g ground meat
• 1 roll of bread (old-fashioned)
• 1 onion
• 1 clove garlic
• 1 red bell pepper
• 2 mild green peppers
• 2 tbsp pumpkin seeds
• 0.5 bunch Parsley
• 50 g Feta cheese
• 1 egg
• Salt
• 0.5 tsp paprika powder
• black pepper (freshly ground)
• Nutmeg (freshly grated)

Instructions

1. 1.

   Cut a lid off the pumpkin, remove the seeds and fibrous parts, and lightly salt the inside. Then let it soak in water for about 20 minutes.

2. 2.

   Soak the bread roll in lukewarm water.

3. 3.

   Peel and finely chop the onion and garlic.

4. 4.

   Wash, halve, clean, and dice the bell pepper and green peppers.

5. 5.

   Toast the pumpkin seeds in a pan without oil.

6. 6.

   Wash the parsley, shake dry, pluck the leaves, and roughly chop them.

7. 7.

   Squeeze out the soaked bread and mix it with onion, garlic, peppers, pumpkin seeds, parsley, crumbled feta, ground meat, egg, and paprika. Season well with salt, pepper, and nutmeg.

8. 8.

   Pat the inside of the pumpkin dry and fill it with the mixture. Replace the lid and place on a baking sheet lined with parchment paper. Bake in a preheated oven at 200°C for about 1.5 hours. Serve sliced into wedges.