Stuffed sweet pointed peppers


Preparation 40 minutes
  • Preheat oven to 180°C (356°F)
  • Cut the peppers in half along their length and through the stalk end. Remove their seeds but leave the stalk intact
  • Put the peppers on a baking tray
  • Cut the onions and leek
  • Melt the butter in a frying pan and fry the minced meat. Add the onions, leek and corn with some salt and pepper
  • Add 2 tablespoojns of the cream cheese
  • Mix the rest of the cream cheese with a tablespoon of water
  • Fill the peppers and top it with the mixed cream cheese and water
  • Put the filled peppers on a baking sheet and bake at 356°F (180°C) for 20 minutes for a good result