Pumpkin stuffed with chilli con carne with Bruschetta OLE!
• 300g minced meat (beef-pork or beef)
• 1 can of beans
• 1 large onion
• 1 clove of garlic
• chopped parsley
• Bruschetta tomatoes + garlic + oregano OLE!
• 1 red pepper
• 2 cloves of garlic
• 1 can of sliced tomatoes
• mozzarella or gruyere cheese
• a large pinch of spices: cayenne pepper, sweet and hot pepper, cumin, oregano
Hollow out the pumpkin. Peel and chop the onion. Cook in oil until translucent.
Add the meat and cook until it is no longer pink. Add tomatoes, chopped garlic and spices.
Dice the pepper. Add the paprika to the rest with the chopped pumpkin remained from hollowing it. Cook the whole thing on medium power.
Add the beans and cook for about half an hour. Cool it down and put it into a hollow pumpkin. Spread the cheese on top. Bake for about 50 minutes at 180 Celsius degrees.
After removing from the oven, put 2 teaspoons of Bruschetta OLE! on top. Sprinkle with chopped parsley or cilantro.
You can serve the dish with cold cream.