Cut off the top of the pumpkin and use a knife and spoon to get the pulp from the pumpkin and the top.
Mix 2 tablespoons of vegetable oil with 1 teaspoon of Provencal herbs and squeezed garlic.Grease the pumpkin and top (the remaining oil is useful in the process of baking pumpkin with vegetables and meat)
put in a preheated oven to 160 degrees for 50 minutes.Then transfer the pumpkin to a more convenient form.
Cut the meat into cubes, put out a little and fry until half cooked
Add salt and pepper to taste with red hot pepper.In the finished meat, put the diced tomato and mix, remove from the heat
Cut the pumpkin pulp and fry it until it is half cooked, add the diced carrots and cook for about 7 minutes over medium heat, add salt and transfer to the meat.
Cut the potatoes into cubes, add a little salt and fry until tender.Transfer to the meat.
Remove the seeds from the bell pepper and cut into cubes.Transfer to the meat.
Finely chop the dill and add it to the vegetables and meat.
Mix all the ingredients and add a little pepper.
Put everything in the pumpkin and pour 1 tbsp. water and a little salt (water may need less or a little more, you will see when you pour into the pumpkin.
Cover the pumpkin with the top and brush with vegetable oil with garlic and Provencal herbs.
put in a preheated oven to 180 degrees for 40 minutes. Pumpkin keeps warm for a very long time.When serving, you can decorate with chopped herbs.Bon appetit.