Stuffed Pumpkins

Ingredients

• 4 small yellow pumpkins (zucchini size)
• 3 tbsp olive oil
• 2 Tomatoes
• 2 orange bell peppers
• 1 onion
• 1 Garlic clove
• 1 tbsp Lemon Juice
• Sea salt
• ground pepper
• 120 g grated cheese (e.g., Gouda)
• 1 sprig basil

Instructions

1. 1.

   Wash, clean, halve the pumpkins lengthwise and scoop out the seeds. Scrape out the flesh with a spoon leaving about a 1 cm border, then dice it. Place the pumpkin halves on an oiled baking sheet.

2. 2.

   Wash the tomatoes, quarter them, remove seeds and stems, and finely chop. Wash the bell peppers, halve, clean, and dice small. Peel the onion and garlic; roughly cube the onion and finely mince the garlic. Combine all prepared vegetables in a bowl, mix with remaining olive oil, lemon juice, salt, and pepper, then fill the pumpkin halves. Sprinkle with cheese and bake in the oven for about 35 minutes until golden brown.

3. 3.

   Rinse the basil leaves, shake dry, strip them, and roughly chop. Sprinkle the stuffed pumpkins with basil before serving.