Tomato Stuffed Pumpkin

4.666665
Average: 4.7 (3 votes)
(3 votes)
Tomato Stuffed Pumpkin
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Health Score:
9,8 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 5 min.
Ready in

Ingredients

for
4
Ingredients
4 small, yellow Pumpkin (zucchini-sized pumpkin or squash)
3 tablespoons olive oil
2 tomatoes
2 orange Bell pepper
1 onion
1 garlic
1 tablespoon lemon juice
Sea salt
freshly ground peppers
120 grams grated Cheese (such as gouda)
1 sprig Basil
How healthy are the main ingredients?
olive oilBasilPumpkintomatooniongarlic

Preparation steps

1.

Rinse the pumpkins, cut in half lengthwise and remove seeds. Scoop flesh to 1 cm (approximately 1/4 inch) of the skin. Dice the flesh. Place the pumpkin halves on a greased baking sheet. 

2.

Rinse the tomatoes, cut into quarters, remove the seeds and chop small. Rinse the bell peppers, cut in half lengthwise, remove seeds and cut into cubes. Peel and coarsely chop the onion. Peel and finely chop the garlic. Place the tomatoes, bell peppers, onion and garlic in a bowl. Toss with the remaining oil and lemon juice, and season with salt and pepper to taste. Stir in the cheese. Divide the mixture between the pumpkin halves. Bake until golden brown, about 35 minutes.

3.

Rinse the basil, shake dry, pluck leaves from stems and coarsely chop. Sprinkle over the pumpkins.