Mini Stuffed Pumpkins

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!

It hasn’t really been feeling like Fall lately, especially with the temperatures stuck over 100°F  in Southern California last week (well, can’t complain…). But yesterday for the first time, Fall showed up with colder weather and grey clouds all day. Even a 5min little sprinkle!!! The leaves on the trees outside look tired, so I think we’re finally reaching Fall, just in time for Halloween! Yeah!

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!

Pumpkin

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.

Pumpkin

►INGREDIENTS ( For 6 persons ):

  • 6 mini pumpkins
  • 4 oz of ground beef
  • 1 bell pepper
  • 1 onion
  • Parsley
  • 4 tablespoons of olive oil
  • 1 vegetable bouillon cube
  • 1 cup of water
  • Salt and pepper

    Pumpkin

    ►INSTRUCTIONS:

  1. Preheat the oven to 360°F.
  2. Cut the tops off of 6 mini pumpkins and remove the seeds.
  3. Chop the bell pepper and onion into small pieces.
  4. Pour 2 tablespoons of oil in a pan until the oil is hot.
  5. Add the bell pepper and onion, and stir for 10min.
  6. In a large bowl, blend the ground beef, bell pepper, onion, parsley, salt and pepper.
  7. Brush some olive oil inside and outside each pumpkin and rub them with salt and pepper.
  8. Fill the pumpkin with the stuffing and place them on a baking sheet.
  9. In a small bowl, add water to your bouillon cube.
  10. Pour some of the bouillon at the base of each pumpkin.
  11. Place in the oven and bake for 45min, regularly drizzling with some more bouillon.

PumpkinPumpkin

►NOTES:

  • 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.
Processed with VSCO with fp8 preset
Almost too cute to eat !


Did you make this recipe ?

Let me know how it turned out for you!

Leave a comment and share a picture on Instagram with the hashtag #mariescookbook

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