Summary

Ingredients

• 3 red pepper (s)
• 3 bell pepper (s), green
• 1 tablespoon olive oil
• 1 onion (s), sliced
• 0.25 teaspoon ¼ chili powder
• 0.5 teaspoon ½ caraway seeds, ground
• 2 tablespoon tomato paste
• 1 cup rice (approx. 200 - 250 ml content)
• 500 ml water
• 310 g canned corn kernels
• 2 chilli, cut
• 0.75 ¾ cup (s) cheese, grated
• salt and pepper

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Instructions

1. Preheat the oven to 180 ° C top / bottom heat.
2. Cut the peppers on the stem side and set the lid aside. Carefully remove the midsection and seeds without damaging the shell.
3. Heat the oil in a pan, stir in the onion, chili powder, caraway seeds, tomato paste and rice. Season with salt and pepper. Add water. Cover up. Bring slowly to a boil, stir once. Reduce the heat, cover and simmer until almost all of the water is absorbed. Remove from the hotplate. Cover and let stand for 5 minutes, until the water has evaporated and the rice is just soft. Stir in the corn, chillies and 1/2 cup of cheese.
4. Fill each pepper with the rice mixture and sprinkle with the rest of the cheese. Put the cover back on. Place the peppers on a baking sheet. Bake in the hot oven for 15 minutes or until the pods have softened a little.
5. Serve hot with tortillas and salad.