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Stuffed peppers with corn cream

updated

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Ingredients for 4 servings:

  • 4 bell peppers
  • 1 can of corn, approx. 500 g
  • 100 g cheese, spicy and grated
  • 1 tbsp mustard
  • some salt and pepper,
  • possibly Tabasco

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

vegetarian

Wash the peppers, remove the stems, cut lengthwise, and remove the seeds. Grill the halves for about 20 minutes. In the meantime, drain the corn, puree it in a blender or with an immersion blender, and mix with half the cheese, salt, pepper, and mustard. Place the pepper halves in an oiled ovenproof dish and fill with the corn cream mixture. Sprinkle the remaining grated cheese over the top and grill for another 20 minutes at about 200 degrees Celsius. Serve with rice or oven-grilled potatoes.

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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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