Pumkin stuffed with minced meat and vegetables
This one is an art and is endlessly tasty (if a pumpkin is correct). You will need a baby pumpkin, like one on the picture, ans the size shall form one portion. Then cooked rice and minced meat are the main ingredients, veg oil of course, and the vegetables: carrots, onion, paprika. Make it spice if you wish, I did.
In a large skillet, heat 1 tbsp oil. Add cubed onion and cook over medium heat until translucent.
Add sliced carrot. Cook for 5 min.
Now add cubed paprika and cook for 5 more min.
Add minced meat. Mix well. Cook until meat are not red any more stirring constantly. Mix cooked rice with meat mixture. Add salt and pepper, any other spices of your choice. Mix well.
Preheat the oven to 190 ºC.
Cut the circle around the pumpkin’s stem.Remove the top. DO NOT THROW AWAY! Discard seeds and fibers from the inside.
Rub oil over inside of pumpkin. Fill with rice and meat mixture. Fill by half with water or meat/chicken/veg stock. Place in a baking pan, replace the pumpkin’s top and bake for about 40 min or until pumpkin is tender when pierced with a knife.
And this is what happens to the dish after 20 minutes, hahahaha. Why 20? Because you are full in moments, but you cannot stop because it is haveanly tasty. Also the image give an idea what is inside.
There are recipes when they suggest to cut the inside of the pumpkin into the mass along with meat and vegs. But I suggest to keep them when cooking, as they give a proper temperature, and they are cooked once piece, you take them away when eating, that’s my choice but you follow yours.