Mexican Stuffed Peppers

Summary

Ingredients

• 250 g minced meat
• 1 onion (s), red
• 2 tablespoons oil
• 1 red pepper
• 2 large tomato (s)
• 70 g corn, drained
• 1 sachet spice mix (TexMex), for burritos
• 5 tablespoon tomato (s), happened
• 3 peppers, colored
• salt and pepper
• Cayenne pepper
• 6 tablespoon cream cheese
• Paprika powder
• 2 tablespoons oil
• potato (s)

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Instructions

1. Wash the 3 colored peppers, cut them in half lengthwise, remove the seeds, and set aside.
2. Finely chop the red onion and red pepper. Heat 2 tablespoons oil in a large pan over medium-high heat. Add the onion and minced meat, cook for 5 min until the meat is browned. Add the chopped red pepper and cook for 2 min. Season with salt and pepper, stir in the TexMex spice mix and the tomato (about 5 tablespoons), add the 2 large tomatoes (finely chopped), stir and cook for 3 min. Fold in the drained corn.
3. Preheat oven to 180°C (350°F). Divide the meat filling among the 6 pepper halves. Top each with 1 tablespoon cream cheese. Sprinkle with paprika powder. Arrange on a baking sheet and bake for 20 min until peppers are tender.
4. While the peppers bake, boil the potatoes in salted water for 12–15 min until fork-tender. Drain and peel. Cut into wedges. Heat 2 tablespoons oil in a pan over medium-high heat. Fry the potato wedges for 5–7 min until golden and crispy, stirring occasionally.
5. Serve the stuffed peppers with the fried potato wedges.