Bell Peppers Baked with Beef

METHOD

• 1
  First, peel and finely chop the onion. Peel and crush the garlic.
• 2
  Next, take a large pan and heat rapeseed oil in it over high heat. Then add the minced beef to the pan and sauté it for 4–6 minutes over high heat. Next, add tomato paste, chopped onion, and pour in sour cream, reduce the heat to medium and sauté for another 2–3 minutes. After this time, remove the pan from the heat, stir in the frozen corn into the meat mixture, and set the resulting mixture aside for now.
• 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 bell peppers in half, remove the insides, and arrange them in the prepared baking dish. Finely grate the Eidam cheese. Fill the halved bell peppers with the meat mixture and sprinkle with grated Eidam cheese.
• 4
  Once the oven is heated, place the baking dish in it and bake the stuffed bell peppers for 4–5 minutes at 245–250°C, until the Eidam cheese melts. Meanwhile, finely chop the parsley.
• 5
  After baking, remove the bell peppers from the oven, sprinkle with chopped parsley, and serve.