Summary
| Prep Time | 20 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
Ingredients- 6 bell pepper (s)
- 500 g round beef
- 1 onion (s), chopped
- Garlic, chopped
- salt and pepper
- 500 g tomatoes, passed
- 1 can corn
- 1 can kidney beans
- Paprika powder, hot pink
- Maggi
- Chilli flakes
- oregano
- 200 g Emmentaler, rated
Print Recipe
Pin Recipe Instructions
- First fry the minced meat in a saucepan until crumbly and season with salt and pepper. Then add the chopped onion and garlic and cook for another 2 minutes until the onions are translucent.
- Then add the tomatoes. Now season with the spices. Drain the corn and kidney beans and add to the minced meat.
- Next, wash the peppers, cut in half and remove the seeds and partitions. Fill the pepper halves with the minced meat mixture and place in a baking dish.
- Finally sprinkle the grated cheese over the filled peppers and bake at 200 degrees top / bottom heat for about 30 - 40 minutes.
- Potato wedges go perfectly with this.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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