Peppers Mexicana

Summary

Ingredients

• 2 bell peppers, yellow or / and red
• 1 small onion (s)
• 150 g kidney beans, canned
• 150 g corn
• 80 g rice
• 300 ml vegetable stock
• 4 tablespoon crème fraîche
• 1 teaspoon oil
• Salt and pepper, to taste
• Chili powder, to taste
• Curry powder, to taste

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Instructions

1. Wash and clean the peppers and cut off the lid. Either cut it into small pieces or leave it whole. Peel the onion and chop finely.
2. Heat the oil in a saucepan and fry the onion and possibly diced paprika from the lid for about 3 minutes. Add the beans, corn, rice and 200ml stock, season with the spices and cook everything over a medium heat for about 20 minutes. Let the rice mixture cool and pour into the peppers.
3. Preheat the oven to 180 ° and place the peppers in a baking dish. Put the lid on, if it is still there. Pour in the rest of the broth and bake everything in the oven for 17 minutes.
4. When you have processed the lid, spread a tablespoon of creme fraiche on each pepper 2 minutes before the end of the baking time and bake ready.
5. Otherwise, arrange the creme fraiche with the peppers on the plate. A dollop of avocado cream goes very well with it too!