Peppers Baked with Beef

INSTRUCTIONS

• 1
  First, peel and finely chop the onion. Peel and crush the garlic.
• 2
  Next, take a larger pan and heat the canola oil over high heat. Then add the ground beef to the pan and fry it for 4–6 minutes on high heat. Next, add the tomato paste, chopped onion, and pour in the sour cream, reduce the heat to medium, and fry for another 2–3 minutes. After this time, remove the pan from the heat, mix in the frozen corn with the meat mixture, and set the resulting mixture aside.
• 3
  Now preheat the oven to 250°C on the grill function and prepare a baking dish measuring 20 cm × 30 cm. While the oven is preheating, cut the peppers in half, remove the insides, and arrange them in the prepared baking dish. Finely grate the Edam cheese. Fill the halved peppers with the meat mixture and sprinkle with the grated Edam cheese.
• 4
  Once the oven is heated, place the baking dish in it and bake the stuffed peppers for 4–5 minutes at 245–250°C until the Edam cheese melts. Meanwhile, finely chop the parsley.
• 5
  After baking, remove the peppers from the oven, sprinkle with chopped parsley, and serve.