Substances
Pumpkin, 1
Corn kernels, 1 cup
Bell pepper, 1
Inexperienced onion, 3
Mar del Plata sort cheese, 200 g
Parmesan cheese, 100 g
Chopped parsley, 2 tablespoons
Olive oil, two tablespoons
Salt and pepper to style
Preparation
– Reduce the pumpkin in half, lengthwise
– Cook dinner the pumpkin in boiling salted water for about 10 minutes (ensure that it’s half cooked).
– Take away the pulp from the pumpkin, not all, leaving a couple of centimeter deep connected to the peel.
– Make a puree with the reti pulp.
– Wash the inexperienced onion, take away the toughest a part of the leaves and chop it finely.
– Wash, take away the seeds and ribs from the bell pepper and chop it.
– Warmth a frying pan, add the olive oil, add the bell pepper and inexperienced onion, salt and decrease the warmth a bit of.
– Add the corn, cook dinner for about 10 minutes, take away and put aside.
– Reduce the Mar del Plata sort cheese into cubes and coarsely grate the Parmesan.
– Combine the pumpkin puree with the chili, onion, diced cheese and parsley.
– Add salt if essential and pepper.
– Stuff the pumpkin halves and put the grated cheese on prime.
– Place within the preheated oven and cook dinner at a average temperature till the cheese is melted.
– Take away and serve.
