Low carb stuffed pumpkin

Text read by Mary Peters

Ingredients

1 Hokkaido pumpkin
500 g minced meat
200 g feta cheese
1 pepper
1 pinch salt
1 pinch basil
1 egg

Method

Preparation time approx. 15 minutes
Resting time approx. 5 minutes
Cooking time approx. 40 minutes
Total time approx. 1 hour.

Wash the Hokkaido well, cut it open in the middle and scrape it out with a spoon. Cut the tip off the Hokkaido, otherwise, it will tip over in the oven. Leave in hot water for 5 minutes. Cut the peppers and feta cheese into small pieces. Mix well with minced meat, egg, a pinch of salt and basil. Take the Hokkaido out of the water and fill both halves evenly with the mixture. Bake in the oven preheated to 160 degrees for 40 minutes