Stuffed Bell Peppers with Beans and Corn

Ingredients

• 2 large red bell peppers (each)
• 1 tbsp butter
• 200 g canned white beans
• 280 g canned corn kernels
• 2 Spring Onions
• 2 Tomatoes
• 50 g sprouts
• 100 g grated cheese (Emmental)
• 1 tsp turmeric
• 1 tsp Sweet paprika powder
• 400 ml vegetable broth (instant)
• Salt
• pepper (ground)
• parsley (for garnish)

Instructions

1. 1.

   Wash and trim the bell peppers, cut off a lid, remove seeds and membranes, rinse and set aside. Heat butter in a large tall pot, briefly brown the peppers all around, then remove them.

2. 2.

   Drain the corn and beans.

3. 3.

   Wash and trim spring onions, slice into rings.

4. 4.

   Wash tomatoes, quarter, deseed and dice.

5. 5.

   Mix beans with corn, spring onions, tomatoes, sprouts and cheese; season with salt, pepper, turmeric and paprika. Fill the peppers with the mixture and place them in the pot. Pour in vegetable broth, cover, and simmer over low heat for about 40 minutes. Serve garnished with parsley.