Ingredients

• 6 large orange peppers
• 1 tbsp. oil
• 1 onion
• 250g minced beef or finely chopped beef
• 3 tbsp taco sauce (store-bought, homemade, or any other spicy tomato sauce with spices)
• 100g sweet corn
• 300g kidney beans (red)
• Cooked rice
• 200ml Arla® heavy cream mixed with yogurt (100ml heavy cream & 100ml yogurt)
• 200g corn tortillas (nachos)
• 150g grated Arla® Mozzarella
• Coriander for garnish

Method

1. Preheat the oven to 175°C.
2. Cut off the tops of the peppers and remove the seeds.
3. Using a sharp knife, carve faces into the peppers.
4. Place the peppers in a baking dish. If necessary, trim the bases slightly so they can stand upright.
5. If you want the peppers to be softer, pre-roast them for about 10 minutes.
6. Finely chop the onion and lightly sauté it in the oil. Add the minced beef and cook briefly. Add a ready-made or homemade taco spice mix (cumin, paprika, chilli, garlic, onion, salt and oregano) and stir.
7. Add the sweetcorn, drained beans, rice and crème fraîche.
8. Fill the peppers with the mixture. Sprinkle the crushed nachos over the top and finish with the grated cheese.
9. Bake the peppers in the oven for 30–40 minutes, until the cheese melts and turns a nice golden brown.
10. Serve with fresh coriander on topr, if desired.