Braised stuffed peppers

Name: Braised stuffed peppers
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 4 colourful peppers (approx. 225 g each); 1 can(s) (425 ml) Vegetable corn; 400 g Courgette; 300 g Pork sausage; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g Cream processed cheese; 300 ml Vegetable broth (instant); 1 pinch Sugar; 75 g grated gouda cheese

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

4 colourful peppers (approx. 225 g each)
1 can(s) (425 ml) Vegetable corn
400 g Courgette
300 g Pork sausage
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g Cream processed cheese
300 ml Vegetable broth (instant)
1 pinch Sugar
75 g grated gouda cheese

Directions

1
Cut the peppers lengthwise into thirds, clean and wash. Pour the corn into a sieve and drain. Clean, wash and dice the zucchini. Dice the sausage. Heat oil in a pan, add sausage and zucchini, fry, season with salt and pepper.
2
Add the corn. Add 75 g processed cheese and melt while stirring. Bring the stock to the boil and stir in 125 g processed cheese. Let simmer for 4-5 minutes at low heat. Season to taste with salt, pepper and sugar.
3
Spread 3 paprika thirds in each of four portion casseroles. Place the filling in them and sprinkle with cheese. Spread the stock into the ramekins. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas mark 3) for approx. 25 minutes.
4
Remove from the oven and serve.