Stuffed Peppers – Mexican Style
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 40 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 bell peppers, mixed colors
- 250 g round beef
- 1 onion (s), diced
- 1 can kidney beans, 265 g drained weight
- 60 g rice
- 1 small can corn (40 g drained weight)
- 1 small Glass salsa (200 ml)
- 120 g cheddar cheese, rated
- 2 carrots, grated
- 2 clove (s) garlic, chopped
- guacamole
- Creme fraiche Cheese
- 1 teaspoon cumin powder
- 2 teaspoons coriander powder
- 2 ½ teaspoons paprika powder
- Cayenne pepper
- salt
- olive oil
Print Recipe
Pin Recipe Instructions
- Cook the rice with twice the volume of lightly salted water according to the instructions on the packet. Preheat the oven to 180 ° C.
- Clean the peppers. Cut off a lid and remove the seeds and partitions. Place the pods upright in a roaster or high baking dish.
- Heat some oil in a pan and fry the minced meat in it until crumbly. Add onion and garlic and sauté briefly. Sprinkle the spices on top and roast. Stir in kidney beans, corn and carrots. Add the rice, half of the cheese and the salsa and stir in as well.
- Pour the minced meat mixture into the peppers and sprinkle with the rest of the cheese. Distribute any remaining filling in the roasting pan. Fry in a preheated oven for 35 - 40 minutes until golden brown.
- Serve with guacamole and crème fraîche.
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