For 6 persons
6 mini pumpkins
500 g of meat ground beef
1 red pepper
1 small bunch of parsley
15 cl of vegetable broth
Preheat oven th 6 (180 °).
Cut the mini pumpkins to three quarters of their height. Scoop out. Book the hulls and hats.
Wash and peel the pepper. Slice them very thinly. Peel and chop the onion. Wash, dry, thinly and finely chop the parsley.
Heat two tablespoons of oil in a non-stick pan. Make it return for 10 minutes over low heat pepper and onion and stirring regularly.
In a bowl, mix meat, the pepper / onion mixture and chopped parsley. Add salt and pepper.
Fill the pumpkin hulls with the preparation meat. Put the hats on top.
Put the pumpkins in a dish in the oven, pour the stock in the bottom. Sprinkle with a drizzle of olive oil and bake. Cook for 45 minutes, watering the pumpkin broth regularly.
Serve right out of the oven.