Stuffed peppers "Chili con Carne"

Ingredients for 4 servings:

• 1 can corn (285 g potting weight)
• 1 can kidney beans (255 g drained weight)
• 1 onion(s)
• 2 stalks of parsley, flat
• 2 tbsp olive oil
• 400 g minced meat, mixed
• some salt
• some chili, crushed
• 3 tbsp tomato paste
• 400 ml beef stock
• 2 tbsp, heaped sauce thickener, dark
• 4 bell peppers, colored and orange

Instructions

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

Drain the corn and kidney beans in a sieve, rinse, and allow to drain. Peel and finely dice the onion. Rinse the parsley, shake dry, and finely slice the leaves. Heat the olive oil in a pan and fry the minced meat and diced onion vigorously for about 5 minutes. Season with a little salt and chili. Then stir in the tomato paste. Deglaze with the beef stock, bring to a boil, then stir in 1 to 2 heaped tablespoons of sauce thickener and simmer for about 1 minute. Stir in the corn and kidney beans and season to taste. Halve the peppers, trim and rinse them, and place them in oven-safe dishes. Fill with the chili con carne and bake in a preheated oven at 180°C for about 15 minutes. Sprinkle with the parsley and serve. Serve with rice or tortilla chips.