John Myers
Ingredients for 4 servings:
- 4 pumpkins, mini pumpkins (Sweet Dumplings)
- 600 g minced meat
- 1 pack of sheep’s cheese
- 2 onions
- 1 red bell pepper(s)
- 1 clove(s) garlic
- Spices)
- pepper
- Paprika powder
- chili powder
- Herbs
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
perfect as a main course for guests
Other small edible pumpkins with a diameter of about 10-15 cm can also be used. The farmer will certainly be able to advise you in this case. Sweet Dumpling has a light chestnut aroma. Mesa Queen, for example, has a light hazelnut flavor. This also works well. Lightly trim the base of the pumpkins to ensure they stand firmly. Cut off the top and hollow out thoroughly. The flesh should be preserved. If the wall is too thick, you can remove part of it so that the pumpkins can be filled. Keep the lid open. Brown the minced meat in a pan. Drain any liquid. Mix with finely diced onions and bell peppers and crushed garlic. Crumble or chop the feta cheese into small pieces and mix in as well. Season with spices (pepper, paprika, chili, etc.) and herbs. Fill the pumpkins with the filling. Put the lid on and cook in the oven at 200°C for 65 minutes. The flesh is eaten. Experience shows that everyone eats their pumpkin differently: with a spoon or simply cutting it up with a knife and fork—anything goes. Many people can’t manage the whole pumpkin; it all depends on the size.
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