Corn and Paprika Casserole

Ingredients

• 550 g corn (canned, drained)
• 2 onions
• 3 cloves garlic
• 400 g red bell peppers (2 bell peppers)
• 200 g green bell peppers (1 bell pepper)
• 0.5 bunch coriander (10 g)
• 4 tbsp olive oil
• Salt
• 3 tbsp spelt flour Type 1050
• 4 eggs
• 1 tsp Cayenne pepper
• 1 tsp ground cumin
• 1 tsp chili powder

Instructions

1. 1.

   Drain the corn in a sieve. Peel and finely dice the onions and garlic.

2. 2.

   Halve, deseed, wash, and dice the bell peppers.

3. 3.

   Wash, dry, shake off, and roughly chop the coriander, including the tender stems.

4. 4.

   Grease a baking dish with 1 tbsp of olive oil. Heat the remaining oil in a non-stick pan. Sauté the onions, garlic, and bell pepper cubes for 5 minutes over medium heat. Season with salt, let cool slightly, and mix in the coriander.

5. 5.

   Place the corn in a tall container and puree finely with an immersion blender.

6. 6.

   Combine the corn puree and flour in a bowl. Add the eggs and mix everything thoroughly.

7. 7.

   Add the pepper vegetables to the corn-flour-egg mixture and season generously with salt, cayenne pepper, cumin, and chili powder.

8. 8.

   Fill the vegetable-egg mixture into the baking dish, smooth the top, and bake in a preheated oven at 200 °C (180 °C convection, Gas: Mark 3) for about 45 minutes. Serve the corn and paprika casserole warm.