Stuffed pepper halves topped with cheese

Ingredients for 2 servings:

• 2 bell peppers, red
• 200 g minced beef
• 100 ml broth
• ½ carrot(s)
• 1 small can of corn, approx. 140 g
• 1 spring onion(s)
• 1 onion(s)
• 100 g cheese, grated
• 50 g butter
• Paprika powder
• salt and pepper
• Paprika powder, hot
• basil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

for a casserole dish

First, dice 2/3 of the onion and slice the rest. Peel and thinly slice the carrot and spring onion. Heat the butter in a saucepan and sauté the diced onions until translucent. Add the carrots and spring onions and sauté for about 3 minutes, deglaze with half of the stock, and let stand for another 3 minutes. Add the corn. Tear the basil leaves and scatter them over the top. Season the vegetables generously with paprika, pepper, and salt. Preheat the oven to 180°C (top/bottom heat). Grease a baking dish and line it with the onion slices. Halve the peppers lengthwise, wash, pat dry, and season with salt and pepper. Fry the minced meat in a pan in hot oil until crumbly and season with pepper and paprika. Mix the minced meat with the vegetables and stuff the pepper halves. Sprinkle with grated cheese. Place the stuffed peppers on top of the onion rings in the casserole dish and pour over the remaining broth. Bake in the middle rack of the oven for about 20 minutes, until the cheese is well melted.