Mexican Peppers – Pan
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 red pepper (s)
- 1 bell pepper (s), green
- 1 onion (s)
- 425 ml kidney beans
- 212 ml corn
- 1 tablespoon oil
- 125 ml vegetable stock
- 150 ml sauce (tomato and chili sauce)
- salt
- pepper
- sugar
- Paprika powder, noble sweet
- 0.5 ½ bunch chives
- 200 g sour cream
Print Recipe
Pin Recipe Instructions
- Clean the peppers and cut into small pieces. Peel and dice the onion. Drain the beans and corn. Heat oil in a pan. Fry the onion and bell pepper in it for about 8 minutes. Add the beans and corn, fry everything for another 3 minutes. Deglaze with the broth and tomato-chili sauce, bring to the boil briefly. Season with salt, pepper, sugar and sweet paprika.
- Wash the chives, shake dry and cut into rolls. Stir the chives into the sour cream. Garnish the bell pepper pan with a dollop of sour cream. Add the rest of the sour cream.
- Tortilla chips go well with this.
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