Mini stuffed pumpkins recipe

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075255 HERO
  • Rating: 3 stars
  • Cost per serving: £1.13
  • 20 mins to prepare and 50 mins to cook Takes: 20 mins to prepare and 50 mins to cook
  • 4 Serves: 4

Pre-heat the oven to 180° C.

Heat the sunflower oil in a large, heavy-based saucepan over a medium heat. Sweat the onion, red chilli and garlic for 6-7 minutes, stirring occasionally, until softened.

Increase the heat and add the beef mince, browning well all over. Add the beef stock and bring to a simmer. Simmer for 10 minutes, then remove from the heat and adjust the seasoning to taste. Finally stirring in the parsley thoroughly.

Spoon into the cored pumpkins then arrange them in a roasting tray. Drizzle with the olive oil then place the lids back on top. Bake for 25-30 minutes until the pumpkin is soft and tender.

Remove and allow to cool a little before serving.

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  • 4 x mini pumpkins, cored with lids reserved
  • 25ml olive oil
  • 25ml sunflower oil
  • 500g lean beef mince
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 200ml beef stock
  • 1 red chilli, de-seeded and finely diced
  • 1tbsp parsley, finely chopped
  • salt
  • pepper
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Each serving contains
  • Calories 380 19%
  • Sugar 7g 8%
  • Fat 25g 36%
  • Saturates 7g 35%
  • Salt 2g 33%
of an adult's Reference Intake amount. Find out more
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