Food & Nutrition

Stuffed Pumpkin “Cinderella’s Carriage”

by footer logoGaby

Stuffed Pumpkin Recipe

Ingredients:

  • 1.5-2 kg pumpkin
  • 300-350 g ground meat
  • 2 onions
  • 1 cup long-grain rice
  • 1 bell pepper
  • 1 carrot
  • 2 tomatoes
  • 1 bunch of parsley
  • 1 cup broth (vegetable or meat)
  • 2-3 cloves of garlic
  • Salt and black pepper to taste
  • Olive oil for frying

Start by washing the pumpkin, cutting off the top, and using a spoon to scoop out the flesh. Season the inside of the pumpkin with salt and pepper.

In a skillet, heat some olive oil and sauté the ground meat with the chopped onions and carrot. Dice the tomatoes and bell pepper, and add them to the skillet to cook as well.

Cook the rice until it’s half done. In a bowl, combine the rice, the sautéed vegetables, and the ground meat mixture. Add the chopped parsley and minced garlic. Season with salt and pepper, and mix well.

Fill the pumpkin with the stuffing and pour in the broth. Brush the outside of the pumpkin and its lid with olive oil. Bake the pumpkin in the oven at 200 °C (about 400 °F) for 1 hour.

Once baked, place the pumpkin on a plate garnished with fresh herbs. If you like, you can decorate the dish to resemble Cinderella’s carriage. Use boiled potatoes to create mice, pumpkin seeds for ears, cloves for eyes, lemon and radish slices for wheels, and smoked cheese for the reins.

Enjoy your delightful stuffed pumpkin!

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