Stuffed Pumpkin with Beef Mince, Rice, Raisins and Gruyere

A baked pumpkin is always impressive because of its size and colour. Most of us have tasted a sweet pumpkin pie, but how about a stuffed pumpkin with beef mince mixed with rice, raisins and delicious spicy gruyere?

Stuffed Pumpkin with Beef Mince, Rice, Raisins and Gruyere

Jane Simpson

Even if you're not a fan of pumpkins' taste, this one will surely excite you. A stuffed pumpkin with beef mince, rice and gruyere will offer a more robust flavour, making this recipe an excellent option for a family dinner.

5 from 1 vote

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Prep Time 55 minutes mins

Cook Time 44 minutes mins

Total Time 1 hour hr 39 minutes mins

Course Main Course

Cuisine British

Servings 4

Calories 609 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the pumpkin

• 1 large pumpkin - preferably round
• 1 tablespoon olive oil
• 1 tablespoon salt
• 1 tablespoon ground black pepper

For the filling

• ¾ pounds ground beef (minced beef)
• ⅓ pounds white rice
• 2 tablespoons olive oil
• 1 medium red onion - finely chopped
• 1 medium red pepper (red capsicum) - finely chopped
• 1 medium green pepper (green capsicum) - finely chopped
• 2 teaspoon smoked paprika
• ⅝ cup beef stock (beef broth or beef bouillon)
• 2 tablespoons raisins
• 2 tablespoons pine nuts
• ¼ cup parsley - finely chopped
• 1 tablespoons mint - finely chopped
•  
  ⅓ cup spicy gruyere - grated

Instructions

 

Pumpkin

• Preheat the oven to 190°C (air mode).
• Wash the pumpkin, cut the top and remove the seeds using a spoon or any other tool you’re comfortable with.
• Season the interior and drizzle with oil.
• Get a non-stick pan covered with non-stick baking paper, turn the pumpkin upside down (cut side down) and place it on it.
• Bake for 40 minutes.

Filling

• Heat a frying pan with the oil and sauté the onion and peppers for a few minutes until soft, stirring with a spatula.
• Add the mince and sauté until it turns brown.
• Add the rice, paprika, salt and pepper and meat stock. Stir and let it simmer over low heat for 25-30 minutes until the liquid is absorbed.
• Add the raisins, pine nuts, parsley and mint, stir and remove the pan from the heat.
• Take the pumpkin out of the oven and carefully turn it upside down.
• Fill it with the beef and rice mixture, sprinkle with the grated gruyere and bake again for 15 more minutes until the gruyere has melted.
• Serve while warm.

Nutrition

Calories: 609kcalCarbohydrates: 65gProtein: 30gFat: 27gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 71mgSodium: 2006mgPotassium: 1782mgFiber: 5gSugar: 12gVitamin A: 29954IUVitamin C: 45mgCalcium: 235mgIron: 6mg

How did this recipe turn out for you?We’re eager to hear your thoughts!