John Myers
Filled Bishop’s Hat
The perfect filled bishop’s hat recipe with a picture and simple step-by-step instructions.
- 1 Bishop’S cap
- 250 g Ground beef
- 1 tablespoon Rosemary needles chopped
- 1 Garlic clove chopped
- 1 Vine tomato
- 0,5 Red peppers
- 1 tablespoon Ground walnuts
- 1 Red onion, diced
- 1 tablespoon Paprika powder
- 250 Milliliters Oat cream
- 3 tablespoon Olive oil fruity
- Salt and pepper
- Cut off the lid of the bishop’s hat. Core and hollow out the pumpkin. Set the pumpkin flesh aside.
- Mix the minced meat with the rosemary, onions, garlic, diced paprika and diced tomatoes. Add the walnuts and two tablespoons of pumpkin meat. Mix with the paprika powder, two tablespoons of oat cream and one tablespoon of olive oil.
- Season to taste with salt and pepper.
- Fill the minced meat into the bishop’s hat. Put the lid on and wrap in aluminum foil. Bake in the preheated oven at 230 ° for 75 minutes.
- Take the pumpkin out of the oven. Unwind from the foil and check whether it is done. Remove the lid and add the oat cream to the pumpkin with two tablespoons of olive oil.
- Let rest for 10 minutes and then serve.
- The bishop’s hat can be eaten with its shell.
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