Infernally delicious stuffed peppers

Ingredients

4 medium orange or red peppers
250 g minced beef or chicken
1 cup cooked VERA rice
1 can of VERA corn
1 tbsp jalapeño VERA
1 glass of VERA tomato passata
1 onion finely chopped
2 cloves of garlic
1 teaspoon sweet paprika
salt and pepper to taste
grated frying oil
mozzarella for the casserole sauce

Preparation
Cut off the top part of the peppers and keep it as a cap. Remove the seeds and the insides. Using a knife, cut out the eyes, nose and teeth in the peppers to resemble Halloween pumpkins. Heat the oil in a frying pan and add the onion and garlic. Fry until they are glazed. Add the minced meat and fry until it takes on a colour. Pour in the VERA tomato passata and add the corn, jalapeño, cooked rice, a little mozzarella and seasoning. Mix everything together. Fill the peppers with the stuffing, sprinkle the top with cheese and cover with caps. Arrange them in an ovenproof dish, pour in a little water and bake for about 40 minutes at 180 degrees.

Tip: You can also make a vegetarian version - with lentils, rice and more vegetables.