For the stuffed young pumpkin with bell pepper filling, wash the pumpkins, remove the stem and cut the fruit in the upper third.
Hollow out with a ball cutter (Parisienne cutter). The rim or wall thickness should be about 1/2 inch thick.
Finely chop half of the scooped out pulp for the filling, possibly use the rest for a soup.
Peel and finely chop the onions and garlic.
Heat the oil in a pan, sauté the onions and garlic until light and add the chopped pulp for 1-2 minutes. Let the mixture cool down.
Mix minced meat with diced (3 mm), stewed paprika as well as onion-pumpkin mixture and herbs.
Season with salt and pepper. Using a coffee spoon, fill the mixture into the hollowed mini pumpkins. Press down well and smooth the surface a little.
Sprinkle with breadcrumbs.
For the sauce, heat the oil in a cast iron roaster and sauté the chopped onion and garlic cloves until colorless. Add the tomato juice, sugar, herb sprigs and salt and bring to the boil briefly.
Place the filled pumpkins in the sauce, place the pumpkin lids on top and press down well.
Drizzle mini pumpkins with melted butter and cook in preheated oven at 190 °C for 20-25 minutes.
Arrange one mini pumpkin per plate, pour some sauce and garnish the stuffed young pumpkin with bell pepper meat filling with fresh herbs.