Peppers Mexicana
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- 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.
- 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.
- Otherwise, arrange the creme fraiche with the peppers on the plate. A dollop of avocado cream goes very well with it too!
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