1. Cut top off pumpkin, hollow out leaving 2–3 cm walls.
2. Mix crushed garlic with 100 g butter, spread inside pumpkin, roast at 175°C for 45 minutes.
3. Brown diced beef in olive oil, set aside.
4. Sauté onion and peppers in same pot, add tomatoes, potatoes, carrots, spices, bay leaves, and stock. Simmer.
5. Return beef, add rice, cook 20 minutes until tender.
6. Fill pumpkin, top with mozzarella, return to oven 15 minutes.
Ingredients
Red Wine Pairing
Argentinian Malbec