Stuffed peppers with kidney beans, ham and pineapple

Ingredients for 4 servings:

• 100 g diced ham
• 4 peppers
• 1 tomato(s)
• 200 g corn
• 100 g pineapple
• 480 g kidney beans
• 125g mozzarella
• 75 g cheese for topping
• 2 cloves of garlic
• Jalapeño(s)
• 150 ml broth
• salt and pepper
• chili flakes

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 15 minutes

Cut the tops off the peppers. Hollow out the pods and place them in a baking dish. Finely chop the pepper tops, tomato, pineapple, and garlic. Brown the ham cubes in a pan without fat. Add the peppers, tomato, garlic, corn, pineapple, and jalapeños to the pan and sauté for 5 minutes. Drain the kidney beans and add them to the pan. Season with salt, pepper, and chili flakes. Deglaze with stock and simmer for 20 minutes over medium heat. Add the diced mozzarella, stir briefly, and then fill the peppers with the mixture. Fill the peppers with as little stock as possible. Sprinkle the peppers with cheese and pour the stock into the baking dish. Add a little water if necessary if the filling is less than 1 cm high. Bake the peppers in the oven at 200°C (convection oven) for 30 minutes.