Mexican-Style Corn and Bell Pepper Casserole

 

Mexican-Style Corn and Bell Pepper Casserole - Vegetarian enjoyment out of the oven, with spicy seasonings
358 kcal
Vegetarian enjoyment out of the oven, with spicy seasonings

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Difficulty:easy
Preparation:25 min
Ready in:70 min
Low-sugar
Vegetarian
Vitamin-rich
High-protien
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1 serving contains
Nutritional valueAmountEU-RDA %
Kcal
358
18%
Protein
15 g
30%
Fat
18 g
23%
Added Sugar
0 g
0%
Carbohydrates
31 g
12%
Roughage
10 g
-
Saturates
4 g
-

Recipe Development: EAT SMARTER

Ingredients

For servings

1 poundCorn (canned, drained)
2Onion
3Garlic clove
2red Bell pepper (each about 200 grams)
2red Bell pepper (each about 200 grams)
½ bunchesCilantro
4 tablespoonsOlive oil
Salt
3 tablespoonsSpelt flour (Type 630)
4Egg
1 pinchCayenne pepper
1 pinchground Cumin seeds
1 pinchChili powder

Kitchen Utensils

1 Tablespoon, 1 Small knife, 1 Large knife, 1 Cutting board, 1 Sieve, 1 Non-stick pan, 1 deep bowl, 1 Immersion blender, 1 Bowl, 1 Whisk, 1 Casserole dish, 1 Brush, 1 Wooden spoon, 1 Ladle

Directions

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1 Drain corn in a sieve. Peel onions and garlic and chop finely.
2 Halve the bell peppers, remove seeds, rinse and cut into small cubes.
3 Rinse cilantro, shake dry and coarsley chop, including the tender stems.
4 Coat a baking dish with 1 tablespoon olive oil. Heat the remaining oil in a non-stick pan. Add onions, garlic and diced bell peppers and sauté for 5 minutes over medium heat. Season with salt, let cool slightly and stir in the cilantro.
5 Put corn in a high vessel and puree with an immersion blender.
6 Put corn puree and flour in a bowl. Add the eggs and mix everything thoroughly.
7 Add cooked vegetables to the corn, flour and egg mixture and season with salt, cayenne pepper, cumin and chili powder.
8 Pour the vegetable-egg mixture into the baking dish, smooth the surface and bake in preheated oven at 200°C (fan oven 180°C, gas mark 3) (approximately 400°F/convection 350°F) for about 45 minutes.
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