Mini Pumpkins Filled with Ground Beef
9,2 / 10
ready in 1 hr 10 min.
- 6 Mini pumpkins
- 1 Red paprika
- 1 onion
- 1 handful parsley (leaves)
- 1 Tbsp vegetable oil
- 18 ozs lean Ground beef
- 1 generous pinch grated Organic lemon zest
- 5 ozs Vegetable broth
- 1 Tbsp sunflower oil
Preheat the oven to 375°F.
Rinse the mini pumpkins, pat dry, cut off lids and hollow out the centers. Set the lids aside.
Rinse the pepper, remove the stems and seeds and dice. Peel the onion and chop finely. Rinse the parsley, spin dry and finely chop.
In a nonstick skillet, heat the oil. Sauté the pepper and onion, stirring, for 5 minutes then remove from the heat and let cool. Mix with the ground beef, parsley and lemon zest and season with salt and pepper. Fill the pumpkins with the mixture and top with the lids.
Place in a baking dish, add the broth, drizzle a little oil over the pumpkins and bake for 45 minutes, occasionally basting with the vegetable broth.