Stuffed pumpkin

Ingredients for 4 servings:

• 1 large pumpkin(s) (Hokkaido)
• 2 onions, red
• 1 bell pepper(s), red
• 1 chili pepper(s)
• 2 balls of mozzarella
• 200 g cheese (Emmental)
• 500 g minced meat, mixed
• 2 tbsp pumpkin seed oil
• 2 tsp salt
• 1 tsp pepper, from the mill
• 1 tsp ginger powder
• ½ tsp cayenne pepper
• 1 pinch(s) of cane sugar
• 1 tsp oregano

Instructions

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

a lockable grill is required

First, wash the pumpkin and cut off the top and bottom of the stem. Then, hollow out the top of the pumpkin and carefully remove the seeds with a spoon. Don’t discard the lid. For the filling, dice the onions and bell peppers. Remove the seeds from the chili pepper and slice into thin rings. Dice the mozzarella and grate the cheese. Mix everything with the minced meat and season with spices. Pour the mixture into the pumpkin, replace the lid, and grill the pumpkin over indirect heat for approximately 45-60 minutes at 180-200°C. To serve, quarter the pumpkin and drizzle with a little pumpkin seed oil.