Try to buy the smallest pumpkins for stuffed pumpkin so you can serve it in portions. Portioned pumpkin halves also bake faster in the oven. The sweet flesh of the pumpkin combines wonderfully with minced meat generously spiced with oriental spices. And the feta and pine nuts add texture to the dish.
2 small pumpkins
500 ground beef
1 large onion
1 sweet green pepper
3 garlic cloves
100 g feta
50 g pine nuts
1-2 tbsp. harissa paste
2 tsp. ground turmeric
2 tsp. ground zira
1/2 tsp. cinnamon
freshly ground black pepper
Step by step recipe
Prepare the pumpkin for stuffing.
Preheat the oven to 180°C. Prepare the pumpkin for stuffing: cut the pumpkin in half and remove the seeds and fibres. Brush the slices with olive oil and season with salt and pepper. Put the pumpkins, cut side up, on a baking tray and roast for 30 minutes until soft.
Fry stuffing for stuffing the pumpkin
Peel the onion and garlic, remove the seeds and membranes from the pepper. Dice the onion and bell pepper into small cubes, chop the garlic. Heat a frying pan with olive oil and sauté onion and peppers until soft, 7 minutes. Add the garlic, turmeric, cinnamon and cinnamon and stir.
Add the minced beef to the stuffing filling for the pumpkin.
Add the minced beef and cook, stirring, until the colour changes. Put the harissa into the pan, stir well and fry until the meat is tender, 5 minutes. Salt the stuffing if necessary.
Mix the pumpkin flesh with the filling and stuff the pumpkin with it.
When the pumpkin is ready, scrape out some pulp with a spoon to make a depression. Cut the flesh into small pieces and mix with the filling. Spread the filling between the pumpkins. Sprinkle over the crumbled feta and pine nuts.
Put the pumpkin in the oven for 10 minutes. Sprinkle over the coriander leaves before serving.