Stuffed sweet pointed peppers
Preparation
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
Enjoy!
Reactions