Mexican peppers

Ingredients for 2 servings:

• 2 bell peppers, yellow and/or red
• 1 small onion(s)
• 150 g kidney beans, from the can
• 150 g corn
• 80 g rice
• 300 ml vegetable stock
• 4 tbsp crème fraîche
• 1 tsp oil
• Salt and pepper, to taste
• Chili powder, to taste
• Curry powder, to taste

Instructions

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

vegetarian filled

Wash and trim the peppers, and cut off the tops. Either chop them finely or leave them whole. Peel and finely dice the onion. Heat the oil in a pan and fry the diced onion and, if using, the peppers from the tops for about 3 minutes. Add the beans, corn, rice, and 200ml of stock, season with the spices, and cook everything over medium heat for about 20 minutes. Let the rice mixture cool and then fill the peppers. Preheat the oven to 180°C and place the peppers in a baking dish. Put the lid on, if still there. Pour in the remaining stock and bake everything in the oven for 17 minutes. Once you’ve used the lids, spread a tablespoon of crème fraîche on each pepper 2 minutes before the end of the baking time and finish baking. Otherwise, arrange the crème fraîche and the peppers on the plate. A dollop of avocado cream also goes very well with the dish!