Stuffed Hokkaido pumpkin with feta cheese and peppers

Ingredients for 3 servings:

• 1 Hokkaido pumpkin(s)
• 500 g minced beef
• 1 pack of feta cheese, approx. 200 – 250 g
• 1 large bell pepper(s)
• 3 spring onions
• 3 garlic cloves
• 200 g cheese, grated
• some olive oil
• salt and pepper
• some parsley

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 20 minutes

Divide the pumpkin in half, removing the stem first, then hollow out the inside and the edges until no strings remain. Brush the hollowed-out pumpkin inside and around the edges with olive oil. Place it edge-down on a baking sheet and pre-cook in the oven at 180 degrees Celsius for about 20 to 25 minutes. In the meantime, clean the vegetables and chop the spring onions into small pieces. Dice the feta cheese. Peel the garlic clove and also cut into very small pieces. Halve the bell pepper, removing the stem and seeds, and also chop into small pieces. Season the minced meat with salt and pepper and fry in a pan with a little oil. Add the spring onions, garlic, and bell pepper, mix, and fry briefly. Add the feta cheese to melt slightly. After baking, remove the pumpkin from the oven and fill it with the minced meat and the vegetables from the pan, along with the grated cheese as desired. Press the filling into the pumpkin halves with a spoon. Finally, sprinkle some grated cheese over the filled pumpkin and return it to the oven at 180 degrees Celsius for another 20 to 30 minutes. The baking time may vary depending on the size of the pumpkin. Pierce the pumpkin with a fork occasionally to check if it is tender. Garnish the finished pumpkin with some parsley, cut into quarters, and serve. The skin can be eaten too. Tip: The pumpkin can be stuffed according to taste. A vegetarian version is also possible.