Peppers Stuffed with Beans and Corn
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
4
- Ingredients
- Bell pepper (2 large red and 2 large yellow)
- 1 Tbsp butter
- 200 grams white Beans (from a can)
- 280 grams Corn kernel (from a can)
- 2 scallions
- 2 Tomatoes
- 50 grams Sprout
- 100 grams grated Cheese (Emmentaler)
- 1 tsp Turmeric
- 1 tsp sweet ground paprika
- 400 milliliters instant Vegetable broth
- salt
- freshly ground peppers
- parsley (for garnish)
Preparation steps
1.
Rinse the peppers, wipe dry, cut off the tops to make a lid, remove the seeds and membranes, rinse and drain well. Melt the butter in a large saucepan with high sides, saute the peppers briefly and remove from the pan.
2.
Drain the corn and beans.
3.
Rinse, trim and cut the scallions into rings.
4.
Rinse the tomatoes, quarter, core and dice.
5.
Mix the beans with corn, scallions, tomatoes, sprouts and cheese and season with salt, pepper, turmeric and paprika. Spoon the mixture into the peppers and place in the saucepan. Pour in the vegetable broth, cover and simmer over low heat about 40 minutes. Serve garnished with parsley.
