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.


  • 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
  • Energy 1820kj 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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