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🍽️ Yellow bell pepper stuffed with bean and corn salad

203 kcal · 30 min · 4 servings

Ingredients

• 250 g Kidney beans (can, drained weight)
• 3 tbsp Corn (can)
• 1 Spring onion
• 1 Sprig Lemon balm
• 0.5 Lime
• 5 tbsp classic vegetable broth
• 1 tbsp Oil
• Salt
• Pepper
• 1 Clove garlic
• 400 g yellow bell peppers (2 yellow bell peppers)

Instructions

1. 1. Place the kidney beans and corn in a sieve.
2. 2. Rinse the vegetables briefly under running water.
3. 3. Let the vegetables drain completely.
4. 4. Clean the spring onions and wash them.
5. 5. Slice the spring onions into thin rings.
6. 6. Wash the lemon balm.
7. 7. Shake the leaves dry.
8. 8. Pluck the leaves from the stems.
9. 9. Set aside a few small leaves for decoration.
10. 10. Finely chop the rest of the lemon balm.
11. 11. Squeeze the half lime.
12. 12. Add one tablespoon of lime juice to a small bowl.
13. 13. Add vegetable broth, oil, salt, and pepper.
14. 14. Whisk the ingredients together to form a marinade.
15. 15. Peel the garlic.
16. 16. Press the garlic directly into the marinade.
17. 17. Take a large bowl.
18. 18. Add the drained beans and corn to the bowl.
19. 19. Add the chopped spring onions.
20. 20. Add the finely chopped lemon balm.
21. 21. Pour the marinade over the mixture.
22. 22. Mix everything well together.
23. 23. Wash the yellow bell peppers.
24. 24. Dry the bell peppers with a cloth.
25. 25. Halve the bell peppers lengthwise.
26. 26. Remove the seeds and the white inner walls.
27. 27. Rinse the hollowed bell peppers again if necessary.
28. 28. Add the remaining lime juice to the bean mixture.
29. 29. Season the salad with salt and pepper to taste.
30. 30. Fill the bean mixture into the pepper halves.
31. 31. Decorate the stuffed bell peppers with the reserved lemon balm leaves.

Nutrition per serving

• kcal: 203
• Protein: 11 g · Fett/Fat: 6 g · Carbs: 24 g