Hello everyone, this hearty stuffed pumpkin with minced meat and feta is super delicious and very easy to prepare. I love pumpkin and would love to eat it all year round. Pumpkin not only has a huge range of varieties, but can also be prepared in countless ways. Over time, you will certainly find some pumpkin recipes on my blog. For this recipe I use the well-known Hokkaido pumpkin, which is also called “Red Kuri Squash” sometimes. The bright orange Hokkaido pumpkin is filled with a mixture of bell peppers, ground meat, feta, chili, onion, and herbs and takes just about 35 to 40
minutes in the oven to bake. The last few minutes it is topped with some grated cheese, which makes it not only tasty but also a real eye-catcher.
Hearty stuffed pumpkin with ground meat and feta
Stuffed Hokkaido pumpkin with minced meat This oven-baked stuffed pumpkin nearly cooks itself, and the recipe is quite easy to make. We only have some lamb’s lettuce as a side dish to the small stuffed pumpkin. But you can also serve some baguette with it if you like. Our family is made up of really good eaters, and yet we were left super full after eating a little pumpkin. Stuffed pumpkin with minced meat, peppers, feta, and grated cheese I really love pumpkin and prepare it very often. You can currently find another pumpkin recipe on my blog: Delicious oven vegetables with pumpkin and feta.
Comfort food for fall season: delicious stuffed pumpkin with minced meat:
This recipe is super easy and very quickly made. The delicious pumpkin vegetable is baked in the oven and is a great side dish or main course. Hearty stuffed pumpkin with minced meat and feta People often ask me if you have to peel the Hokkaido pumpkin before you prepare it. No! You do not need to peel the Hokkaido pumpkin before cooking, because the skin becomes quite soft during cooking or baking and can be eaten without any problems. It is different, for example, with the butternut squash, there you should limit yourself to the inside of the pumpkin. The Hokkaido pumpkin can be processed quite quickly due to its edible skin. I wash it off and then simply remove the seeds from the center
of the pumpkin. Hokkaido pumpkin Unlike the equally popular butternut squash, the Hokkaido pumpkin has only few carbohydrates and is also suitable for a low-carb diet.
Stuffed Hokkaido with minced meat, paprika, onion, feta and fresh herbs
Since the pumpkin does not have a very intense flavor compared to many other autumn vegetables, you can season it generously. Strong spices such as ginger, chili, curry, garlic, nutmeg, black pepper, and paprika powder are ideal for that. I also love to season the pumpkin with a little cinnamon. The combination of the slightly sweet pumpkin flavor and strong to spicy spices complement each other very well and is an all-time winning recipe for those special dishes.
Hearty stuffed pumpkin with minced meat and feta
For the filling of the Hokkaido pumpkin, I therefore also use vigorously seasoned minced meat. The mix of peppers, onion, chili, and herbs pairs wonderfully with the mild yet somewhat salty feta cheese and sweet pumpkin flavor. Definitely one of my favorite pumpkin recipes. I also like the beautiful colors that come together to create a super impressive dish.
I hope you enjoy reading, strolling through, and trying out my cooking and baking recipes!
- 1 stuffed pumpkin with minced meat
- 1 bowl
- 1 knife
- 1 cutting board
- 1 paring knife
- 600 g Hokkaido pumpkin (3 small pumpkins)
- 150 ground beef
- 250 ground pork (lean minced pork)
- 1 small chili pepper red medium hot
- 1 onion
- 1 clove garlic
- 1 bell pepper red
- 130 g feta
- 1 stalk parsley
- 1 sprig thyme
- 2 tsp Provencal herbs
- 0,5 tsp paprika powder (smoked paprika)
- black pepper
- 100 g grated cheese (for example cheddar or mozzarella)
- Prepare all your needed ingredients and measure or weigh them already, if necessary. Peel the onion and garlic. Wash the small Hokkaido pumpkins, peppers and herbs under running water.
- With a sharp knife, a lid is cut out of the pumpkin. For this, you can easily cut off about a third of the pumpkin straight. Then remove the seeds from the pumpkin. You can scrape the seeds out of the pumpkin most easily with a spoon.
- The ground beef is mixed with the ground pork, herbs, salt and pepper. The bell pepper is deseeded and cut into small cubes. Onion and garlic are also finely chopped, and the parsley and chili pepper are chopped together with the thyme. Cut the feta into small cubes.
- Feta, bell pepper, onion, garlic, parsley, thyme and chili are now also mixed into the minced meat.
- The small, deseeded pumpkins are now filled with the minced meat mixture. In a large baking dish or roaster, pour about 2 tablespoons of olive oil and spread on the bottom of the dish.
- Place the pumpkins in the dish. Add the pumpkin lids to the baking dish as well. The pumpkins then bake for about 30 to 40 minutes at 180 degrees in a preheated oven. Depending on the size of the pumpkins, you can shorten or lengthen the baking time a little. Shortly before the end of the cooking time, about 5 minutes, the grated cheese is sprinkled on the pumpkins and baked until the cheese has melted.
- Before serving, place the squash lid on the squash at an angle. As a side dish to the delicious stuffed pumpkins, a nice lamb's lettuce salad or some oven-fresh baguette is perfect.