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Peppers filled with corn cream

updated

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Ingredients for 4 servings:

  • 6 bell peppers
  • 500 g corn, from the can
  • 100 g cheese, grated, spicy
  • 1 tbsp mustard
  • salt and pepper
  • possibly Tabasco

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Wash the peppers, remove the stems, cut the peppers lengthwise, and remove the seeds. Grill the halves for about 20-30 minutes. In the meantime, drain the corn and puree it in a blender or with an immersion blender. Mix in half of the cheese with salt, pepper, and mustard. Place the pepper halves in an oiled ovenproof dish and fill with the corn cream mixture. Sprinkle the remaining grated cheese over the top and grill for another 20 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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