Mexican peppers with kidney beans and tortilla lid

Name: Mexican peppers with kidney beans and tortilla lid
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 4 Red pepper; 1 toe garlic; 1 onion; 850 g kidney beans from canned; 15 g fresh coriander; 1 tl ground cumin; 4 drop Tabasco; 40 g tortilla chips natural; 125 ml creme fraiche; 150 g grated old Gouda cheese 48

A nice mexican recipe. The vegetarian main course contains the following ingredients: garlic, onion and kidney beans from canned.

Ingredients

Kitchen Stuff

1 baking dish (30 x 40 cm)

Directions

Preheat the oven to 200 ° C.
Halve the peppers in the length and remove the seed lists. Cook the pepper halves in a large pan with plenty of boiling water in approx. 5 min. Until al dente.
Let the peppers drain in a colander. Cut the garlic finely and chop the onion. Let the kidney beans drain in a sieve. Chop the coriander.
Heat the oil in a frying pan and fry the garlic and onion for about 1 min on low heat. Add the beans and cumin and bake for about 1 min.
Remove from heat and mix in half of the coriander. Season with tabasco and salt.
Fill the pepper halves with the bean mixture and place them side by side in the oven dish. Cover with tortilla chips.
Stir in the crème fraîche and spread over the chips. Sprinkle the cheese over it and bake in the middle of the oven for about 15 minutes until the cheese has melted.
Garnish with the rest of the coriander.