Mexican pepper

AUTHOR
Rachel Vazquez
DIFFICULTY
easy
RATING
3 3
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 1 Onion
  • 1-2 Garlic cloves
  • 1 chili pepper
  • 250 g cooked ham
  • 1 can(s) (425 ml) Italian white beans
  • 1 can(s) (425 ml) Kidney Beans
  • 1 can(s) (425 ml) Vegetable corn
  • 2 stem(s) flat leaf parsley
  • 6 (à 100 g; also called Hungarian paprika; best to get from the Turkish) yellow capsicum
  • 2 TABLESPOONS Olive oil
  • 1 package (500 g) tomato pulp in pieces
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp a few squirts of lemon juice
  • 100 g grated cheddar cheese
  • 50 g Taco-Chips
  • 150 g Fresh cream
  • 7-10 Tbsp Chillies, parsley and lemon

Directions

  1. 1

    Peel and finely dice the onion and garlic. Carve the chilli pepper lengthwise, remove seeds and chop finely. Cut ham into small cubes. Rinse and drain beans and corn. Wash parsley, chop coarsely.

  2. 2

    Wash the peppers, cut them in half lengthwise, remove the seeds and place on a baking tray. Heat oil for the filling. Fry onion, garlic and chilli in it. Deglaze with tomato pulp, bring to the boil briefly.

  3. 3

    Fold in prepared ham, beans, corn and parsley. Season with salt, pepper and lemon juice and fill into the pepper halves. Sprinkle with cheese. Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 10-15 minutes.

  4. 4

    Serve with taco chips and crème fraîche. Garnish as desired with chilli pepper, parsley and lemon.

Nutrition Facts

KCAL
640 kcal
CARBS
47 g
FATS
32 g
PROTEINS
38 g