HAPPY HALLOWEEN EVERYONE! I hope you all have great plans for tonight and if not, you landed on the right page. Those little beauties will keep you busy!
While I was shopping at Mother’s last Sunday, I noticed those cute little baby pumpkins at the entrance waiting for me and I couldn’t resist their perfection. As I was picking them out of the table, there was no hesitation on what would be my next experiment: MINI STUFFED PUMPKINS. Sometimes inspiration strikes out of nowhere!
This recipe is inspired from a French recipe called “Les Petits Farçis” meaning “The Little Stuffed” (vegetables, that is). Traditionally, your “little stuffed” can be a tomato (an all-time kids’ favorite), an onion, a zucchini or an eggplant. I kept this one simple and used what I had at home, but I will post in the future a complete article on those adorable and delicious Petits Farçis Niçois (From Nice) that I like so much.
If you are going to a party tonight and want to bring something original, bring them with you! Success guaranteed. They make fun little festive bowls! The pumpkin gives a delicious sweet and savory flavor to the meat stuffing and I love it. People asked me today if the Pumpkin was edible and the answer is yes! Enjoy the tender flesh, just don’t eat the skin.
►INGREDIENTS ( For 6 persons ):
- 6 mini pumpkins
- 4 oz of ground beef
- 1 bell pepper
- 1 onion
- 4 tablespoons of olive oil
- 1 vegetable bouillon cube
- 1 cup of water
- Salt and pepper
- Preheat the oven to 360°F.
- Cut the tops off of 6 mini pumpkins and remove the seeds.
- Chop the bell pepper and onion into small pieces.
- Pour 2 tablespoons of oil in a pan until the oil is hot.
- Add the bell pepper and onion, and stir for 10min.
- In a large bowl, blend the ground beef, bell pepper, onion, parsley, salt and pepper.
- Brush some olive oil inside and outside each pumpkin and rub them with salt and pepper.
- Fill the pumpkin with the stuffing and place them on a baking sheet.
- In a small bowl, add water to your bouillon cube.
- Pour some of the bouillon at the base of each pumpkin.
- Place in the oven and bake for 45min, regularly drizzling with some more bouillon.
- Be careful when cutting the top. When selecting your pumpkins, make sure they are big enough to remove the top without getting injured. (I know what I am talking about..)
- Kids will love this recipe!!!!!
- Fun side dish for the Thanksgiving table.
Did you make this recipe ?
Let me know how it turned out for you!
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