Peppers with cheese filling in tomato salsa

Ingredients for 2 servings:

• 4 bell peppers
• 1 vegetable onion(s)
• 200 g Gouda, grated
• 1 garlic clove(s)
• 1 large beefsteak tomato(s)
• 1 small can of corn
• 1 jalapeño(s)
• 1 tbsp lemon juice
• ½ bunch coriander
• 1 tsp Tabasco
• 2 eggs
• 100 ml milk
• 1 ½ tsp oregano, dried
• e.g. salt and pepper
• n. B. Oil for frying and for the casserole dish

Instructions

Working time approx. 35 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 55 minutes

For the tomato salsa, make a cross-shaped incision at the bottom of the tomato and blanch it in boiling water. Immediately rinse with cold water. Peel the skin, halve the tomato, and remove the seeds with a small spoon. Finely dice the tomato halves. Peel and finely chop the garlic clove. Halve the onion and finely chop one half. Deseed the jalapeño pepper and cut into small cubes. Place all of the prepared ingredients in a bowl. Add the lemon juice, chopped cilantro, and Tabasco. Season with salt and pepper. Mix the salsa well and let it sit for at least 30 minutes to allow the flavors to develop. To stuff the peppers, dice the other half of the onion. Heat a little oil in a pan over medium heat and sauté the onion for 3-5 minutes until translucent, without browning. Remove the pan from the heat and let the onion cool slightly. Mix the grated cheese, sautéed onions, corn, and 1 teaspoon of oregano in a bowl. Season with salt and pepper. Preheat the oven to 180°C (top/bottom heat). Wash the peppers and cut a lid off the tops. Carefully remove the seeds and white inner membranes. Fill the peppers evenly with the prepared cheese mixture. Gently press the filling down to ensure it fits snugly but is not overcrowded. In a bowl, break the eggs and whisk. Add the milk and 0.5 teaspoon of oregano. Season with salt and pepper and mix well until evenly mixed. Lightly grease a baking dish with oil to prevent the peppers from sticking. Place the stuffed peppers upright in the dish. Pour the sauce around the peppers. Bake at 180°C (top/bottom heat) for 45 minutes, until the sauce is set. Serve with the tomato salsa. Tips: The spicy tomato salsa pairs well with the bell peppers. However, if you don’t like it too spicy, you can omit the jalapeño peppers or reduce the amount. You can also omit the corn from the filling. In this case, the amount of cheese should be increased to 250 g. According to the traditional recipe, this Mexican dish is prepared with poblano chilies, large, relatively mild peppers. Per serving, approximately 700 kcal.