1 medium cooked pumpkin without seeds (about 155g)
1 small onion finely chopped
1 green pepper finely chopped
3 tablespoons of butter or margarine
0.5 kg of beef strips, finely chopped
Salt and black pepper to taste
1 cup of beef broth
2 tablespoons of chopped green olives
1 sprig of rosemary
4 tomato halves without seeds, chopped
1 tablespoon of raisins
1 cup of cooked rice
4 tablespoons of grated Parmesan cheese
1 medium cooked pumpkin without seeds (about 155g)
1 small onion finely chopped
1 green pepper finely chopped
3 tablespoons of butter or margarine
0.5 kg of beef strips, finely chopped
Salt and black pepper to taste
1 cup of beef broth
2 tablespoons of chopped green olives
1 sprig of rosemary
4 tomato halves without seeds, chopped
1 tablespoon of raisins
1 cup of cooked rice
4 tablespoons of grated Parmesan cheese
Place the pumpkin in a large pot and add enough water to cover it, weighting it down with a plate to keep it submerged
Cook for 40-45 minutes or until tender
Drain and cut off the top to reserve
Remove the seeds from the pumpkin and season the flesh with salt and black pepper to taste
In a large frying pan, sauté the onion, green pepper, and garlic in butter or margarine for 5 minutes
Add the beef, salt, and black pepper, and cook over medium heat for about 8 minutes or until the beef is browned
Add the broth, olives, and rosemary
Cover and simmer for 20 minutes
Add the tomatoes and raisins
Cook without covering until the liquid has reduced to half
Remove from heat and add the cooked rice
Fill the pumpkin with this mixture
Sprinkle with Parmesan cheese
Place in a slow oven (130°C) and bake for about 15 minutes to warm well
Replace the lid again and serve
Serve hot.
