Pampas Bulgur Bake with Cumin Beef, Roasted Pumpkin and Provolone Crust

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the pumpkin on a baking tray, toss it with 1 tablespoon of the olive oil, half the salt, and a little black pepper, then roast for 25 minutes until tender and lightly golden.

2. 2

   Meanwhile, bring the broth to a boil in a saucepan. Add the bulgur wheat, lower the heat, cover partially, and cook for 12 to 15 minutes until the liquid is absorbed and the grains are tender. Turn off the heat, fluff with a fork, and set aside.

3. 3

   In a large skillet, heat 1 tablespoon of the olive oil with the butter over medium heat. Add the onion, red bell pepper, and garlic, and cook for 6 to 8 minutes until softened.

4. 4

   Add the ground beef and cook for 8 to 10 minutes, breaking it up with a spoon, until it is no longer pink and starts to brown slightly.

5. 5

   Stir in the ground cumin, sweet paprika, dried oregano, the remaining salt, and black pepper. Cook for 30 seconds to bloom the spices.

6. 6

   Add the crushed tomato and cook for 5 minutes over medium heat until the filling is moist but not watery. Remove from the heat and mix in half of the fresh parsley.

7. 7

   Lower the oven temperature to 200 °C / 400 °F. Grease a baking dish with the remaining olive oil.

8. 8

   Spread half of the cooked bulgur in the dish. Cover with all of the beef mixture, arrange the roasted pumpkin on top, and finish with the remaining bulgur.

9. 9

   In a bowl, combine the grated provolone cheese with the breadcrumbs. Sprinkle this crust evenly over the top of the bake.

10. 10

    Bake for 18 to 20 minutes at 200 °C / 400 °F, until the topping is deeply golden and the filling is bubbling at the edges.

11. 11

    Let it rest for 8 minutes before serving. Finish with the remaining fresh parsley on top.