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Stuffed peppers with corn and cheese

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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.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Stuffed peppers with corn and cheese