Festive baked pumpkin stuffed with minced meat with rice, vegetables and apples (Ninja® Foodi® 6.5-qt.)

Festive baked pumpkin stuffed with minced meat with rice, vegetables and apples (Ninja® Foodi® 6.5-qt.)

Category: Meat dishes

Ingredients
Ball-shaped pumpkin, seeded	650 g
Minced mutton (pork plus beef)	160 g
Bulb onions	60 g
Bulgarian green pepper	0.5 pcs
Small carrots	1 PC.
Large sour apple	1 PC.
Ghee butter	2-3 tbsp. l.
Jasmine rice	50 g
Freshly ground black pepper	taste
Ground coriander	a couple of pinches
Vegetable oil for pumpkin coating
Salt	taste
Water or broth	150-200 ml

Cooking method

• Wash the pumpkin, cut off the top, making a lid out of it. I used the butternut pumpkin after the meatiest part went to the soup, so I used foil instead of the pumpkin lid.
  

  With a tablespoon with sharp edges, scrub the pumpkin from the inside, remove the seeds and, most importantly, the long fibers. If the pumpkin is very thick-walled, then some of the pulp must be removed and used in the filling.
  Rinse Jasmine rice well in several waters, boil until half cooked.
  Dice the green or red bell pepper.
  Cut a part of the pumpkin into cubes. If the pumpkin is thin-walled, then use a small carrot, which we also cut into small cubes.
  Finely chop the onions and lightly fry in ghee or refined olive oil.
  

  Minced young fatty lamb (pork plus beef can be added) to the onion and start frying over low heat, season with salt and pepper to taste. Minced meat during frying should be broken with a spatula and mixed to avoid lumps. If the meat is tough, then it is better to play it safe and, adding a couple of tablespoons of water, put out the minced meat under the lid almost until tender.
  

  Five minutes before the end of the frying process, add chopped carrots, rice and pepper to the minced meat.
  

  You don't need to add the pumpkin, mix it with the minced meat, if you can get it, right before placing the filling in our pumpkin pot.
  

  Mix apples and carrots with minced meat, season with a pinch of ground coriander, salt a little more.
  

  Coat the pumpkin with vegetable oil and stuff with not very tightly cooked minced meat.
  

  Pour chicken broth or just hot water into the stuffed pumpkin. Cover the hole with a pumpkin lid or foil.
  

  Put the pumpkin on the bottom of the pan, add 200 ml of water to the pan and bake on the BAKE program for 1 hour 10 minutes.
  After 40 minutes of baking, I advise you to check if the pumpkin is burning on the side of the bottom or lid. If the water has evaporated, then you can add a little hot water to the bottom or cover the pumpkin on top with foil.
  

  The pumpkin is ready when the flesh on its walls has become soft and the rice is fully cooked. This can be checked during the baking process after 50 minutes.
  Bon appetit in the circle of friends and relatives in spirit.

The dish is designed for

3 servings

Note

Came up with a recipe on the go, based on the availability of products. I wanted to make a simple dinner, but it turned out to be quite a festive recipe.

For a larger number of eaters, choose a larger pumpkin and proportionally increase the amount of filling.

If the filling remains, you can fill the quince or tomatoes, zucchini or eggplant, right down to apples or onions.
Of course, this pumpkin can be cooked in any oven.

The combination of pumpkin and rice with poultry liver is very tasty, but this is a different recipe. I will prepare and show you over time.

Similar recipes

Pumpkin baked in sour cream and garlic sauce (galchonok)

Pumpkin baked with bread (galchonok)

Pumpkin baked in foil (Gasha)

[Rada-dms]

Rada-dms, sorry, the pumpkin is gone, but ... it will be the same, which means we will bake

Perhaps the pumpkin variety is important here ... I don't know ... I cooked something like a long time ago, in the oven, a similar dish, in a pumpkin. So the pumpkin sagged a lot after an hour, fell on its side, the contents almost turned out ...

[Rada-dms]

Rada-dms We love the pumpkin very much, so while in the tabs, since this year everything is already frozen

I concluded that you can cook something like this in a bowl that supports the shape of a pumpkin, preventing it from turning out all its filling when ready ...

If not a familiar pumpkin variety, then I insure myself, and this is how I do the truth in this container and I have to serve

Once, a long time ago, I cooked a similar dish in a pumpkin in the oven. So, after an hour, the pumpkin sagged very much, fell on its side, almost everything turned out ... I concluded that you can cook something like this in a bowl that supports the shape of a pumpkin, not allowing it to turn out all its filling when ready ...

For baking the whole, you need to choose varieties with a thick skin, for winter storage. And do not bake large pumpkins, as it takes longer to prepare a larger filling. The pumpkin will already be soft, and the filling has not yet reached its condition. In addition, the longer you bake the pumpkin, the more the crust burns, and this already spoils the look and taste of the dish. The solution is foil wrapping.
If you put a pumpkin in a bowl that supports its walls, then you will not be able to extract the finished pumpkin one hundred percent without damage. It will be difficult to pick it up, and the walls will fall apart or the bottom will fall off under the pressure of weighty minced meat. Or it will break through in one place, and the juice will flow out. Here you can also use foil, but in TWO! layer, making handles from it, so that it is convenient to get out of the mold. The mat can be placed with a Teflon.
A large pumpkin can be baked separately, greasing the walls from the inside with vegetable oil, until the pulp is almost completely cooked on the dish on which you will serve. At the same time, prepare the filling separately and put it inside 10 minutes before the pumpkin is ready and bake it with the filling. But the filling will not have that wonderful spirit, the filling and pumpkin aroma will not have time to "get married".
All this has been tested repeatedly and conclusions have been drawn.

Rada-dms we love pumpkin very much, therefore, since this year everything is already frozen

Tanyusha, thank you for your visit and for the commonality of tastes! It's easier with us - in Ashan, the pumpkin was 16 rubles. kg. True, I did not have time to stock up, and my own was not from the word at all. She grew up alone from a cam, she was very upset, since pumpkin and zucchini are our daily food, unlike potatoes.
Let's wait for the next season!

Rada-dms, sorry, there is no pumpkin anymore, but ... it will be the same, which means we will bake

Here is a man - positive! Never discouraged, believes and achieves results!
Ilmirushka, thank you for your support and for seeing and appreciating my recipe!

[Rada-dms]

Rada-dms, Olga, beauty! What a magic pot! Surprised as always! I love pumpkin, and what's in the pumpkin!

[lettohka ttt]

lettohka ttt, Natus, you are late for something! Well, for you, a piece is always hidden!

[Rada-dms]

Rada-dms, Ol, she is in shock !! And where am I carried? With my heart I felt that I would not stay hungry! I remember, I remember the marbled steak! The taste is divine!

I remember, I remember the marbled steak! The taste is divine!

Let's repeat! And more than once!