Wash the zucchini, cut them in half lengthwise and remove the core.
We clean the onion and finely chop it. The cleaned and washed carrot, we put it on the small grater. We wash the hot pepper, cut it, remove the nerves and seeds and chop it. Finely chop the washed parsley.
Heat the oil, add the onion, pepper and carrot, heat a little 2 ', then add the meat. Leave for about 3-4 ‚until the meat changes color, then add the rice and mix. After another approx. 2-3 'add 1/3 of the chopped parsley, season with salt and pepper and take the pan off the flame. Imagine we divide the mixture into four.
Fill the four halves of the pumpkin and then place them in a pan, with the filling up. Add a tablespoon of pasta to each zucchini and sprinkle the rest of the parsley.
Add 200ml chicken soup, put the lid on the pan and put in the oven. After 35 ', put the lid aside and leave it in the oven for another 10'.
Serve the zucchini warm, with yogurt or sour cream on top.