Corn vegetables with Parmesan

Ingredients for 4 servings:

• 1 onion(s)
• 1 garlic clove(s)
• 4 tbsp olive oil
• 1 bell pepper(s), green
• 100 ml vegetable stock
• 400 g corn (from the can)
• 3 tomatoes
• Salt
• Pepper, freshly ground white
• chili powder
• 100 g Parmesan, grated
• 1 tbsp parsley, chopped

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 37 minutes

Peel and dice the onion and garlic, and sauté in heated oil. Clean and wash the bell peppers, quarter them, remove the stems, and deseed them. Remove the white membranes, dice the pods, and sauté them as well. Add the stock and cook for about 8 minutes. Drain the corn, skin the tomatoes (if desired), remove the stem ends, and deseed them. Dice the corn and add them to the corn. Cook for about 3 minutes. Season with salt, pepper, and chili. Finally, stir in the Parmesan cheese and parsley.