Mexican stuffed peppers

Ingredients for 3 servings:

• 250 g minced meat
• 1 onion(s), red
• 2 tbsp oil
• 1 red bell pepper
• 2 large tomatoes
• 70 g corn, drained
• 1 bag of spice mix (TexMex), for burritos
• 5 tbsp tomatoes, pureed
• 3 peppers, colored
• salt and pepper
• Cayenne pepper
• 6 tbsp cream cheese
• Paprika powder
• 2 tbsp oil
• e.g. potato(s)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

light & delicious

Wash and trim the three colored bell peppers, halve them, and set aside. For the filling, first fry the finely chopped onion and ground beef in oil, then add the finely chopped bell pepper. Season with salt and pepper, then stir in the TexMex seasoning and passata. Finally, add the chopped tomatoes and corn. Preheat the oven to 180 degrees Celsius (convection oven), fill the halved bell peppers with the filling, and top each with 1 tablespoon of cream cheese. Sprinkle with paprika. Bake the bell peppers for about 20 minutes, depending on how brown you like them. Meanwhile, boil the potatoes, peel them, cut them into wedges, and fry them in 2 tablespoons of oil until golden brown. Serve both together and enjoy.