Mexican Stuffed Peppers
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
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)
Print Recipe
Pin Recipe Instructions
- Wash and clean the three colored peppers, cut in half and set aside.
- For the filling, first fry the finely chopped onion and the minced meat in oil, then add the finely chopped paprika. Salt, pepper and stir in the TexMex seasoning mixture and the tomatoes. Only at the end add the chopped tomatoes and corn.
- Preheat the oven to 180 degrees, fill the halved peppers with the filling and add 1 tablespoon of cream cheese for each peppers. Sprinkle with paprika powder. Bake the peppers in the oven for about 20 minutes, depending on how brown you like them.
- Meanwhile, boil the potatoes, peel them, cut into wedges and fry them brown in 2 tablespoons of oil.
- Serve and enjoy both together.
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