John Myers
Stuffed Peppers
The perfect stuffed peppers recipe with a picture and simple step-by-step instructions.
- 4 Pc. White peppers
- Olive oil
- 280 g Canned corn kernels
- 2 tsp Chicken broth
- 0,75 tsp Chili powder
- 100 g Mayonnaise
- 1 Pc. Clove of garlic
- 1 tbsp Lime juice
- 30 g Parmesan
- 1 tbsp Parsley
- First, peel the peppers: For this, it is best to work the pods all around with a flambé burner until the skin shows clear traces of roasting. Then scrape off the peel with a knife. Cut a “window” in each pepper, core if necessary.
- Heat the olive oil in a pan. Add the drained corn kernels, season with a teaspoon of the chicken stock and the chili powder. Swirl in the pan and sauté lightly.
- Mix the mayonnaise with the chopped garlic clove and the lime juice in a bowl. Season with the remaining chicken stock. Add to the corn kernels and mix well.
- Stuff the peppers with the corn. Place them side by side in a baking dish and bake at 180 ° C for about 15 minutes. Remove, sprinkle with the grated Parmesan and the finely chopped parsley and serve immediately.
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