Stuffed peppers with corn and cheese

Ingredients for 3 servings:

• 2 eggs
• 6 bell peppers
• 1 can corn, 300 g
• 3 tbsp crème fraîche
• 200 g cheese, grated
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

vegetarian

Wash the peppers, cut off the tops, and remove the seeds. Puree the egg yolks, cornstarch, and crème fraîche. Stir in the cheese, a little salt, and pepper to taste. Beat the egg whites until stiff and fold into the mixture. Divide the mixture among the peppers and place them in a baking dish. Bake in the oven at 150-160°C for about 45 minutes.