Mediterranean Mince Stuffed Pumpkin BBQ Recipe
- 1 whole Japanese pumpkin to fit your camp oven
- 2 tablespoons oil
- 500g beef mince
- 1 teaspoon garlic
- 1 tablespoon mild chilli
- ½ tablespoon Moroccan seasoning
- 1 teaspoon cinnamon
- ½ cup of chicken stock
- 100g sultanas, soaked in half cup hot water
- 100g borlotti beans
Cut top of pumpkin to form a lid. Scoop out seeds and scrape sides with a spoon.
In a frypan, heat oil, garlic, onion and sauté for 2 minutes.
Add mince and cook until brown.
Sprinkle mild chilli, Moroccan seasoning, cinnamon, chicken stock and borlotti beans into mince.
Drain sultanas and add to mixture.
Cook through until most of the moisture has evaporated.
Add meat mix into scooped out pumpkin and place the whole pumpkin inside a large camp oven. Cook using 10-12 Heat Beads® BBQ Briquettes on top and 10-12 on bottom for approximately 2 hours until the inside of the pumpkin is tender. Check by using a skewer.