Mini stuffed pumpkins recipe

  • Serves 4
  • 20 mins to prepare and 50 mins to cook
  • 440 calories / serving
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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.

See all Halloween recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

 

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  • Ingredients

  • 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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  • Energy 1821kj 440kcal 22%
  • Fat 34g 49%
  • Saturates 11g 55%
  • Sugars 6g 7%
  • Salt 1.6g 27%

of the reference intake
Carbohydrate 8.3g Protein 27.5g Fibre 3.8g

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