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🍽️ Creamy Corn and Pepper Casserole
358 kcal · 30 min · 4 servings
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Ingredients
- 550 g corn (can, drained weight)
- 2 onions
- 3 garlic cloves
- 400 g red bell peppers (2 bell peppers)
- 200 g green bell peppers (1 bell pepper)
- 0.5 bunch cilantro (10 g)
- 4 tbsp olive oil
- salt
- 3 tbsp spelt flour Type 1050
- 4 eggs
- 1 pinch cayenne pepper
- 1 pinch ground cumin
- 1 pinch chili powder
Instructions
- 1. Place the corn in a sieve and let the water drain off.
- 2. Peel the onions and the garlic.
- 3. Dice the onions and the garlic finely.
- 4. Halve the bell peppers.
- 5. Remove the seeds from the bell peppers.
- 6. Rinse the deseeded bell peppers.
- 7. Cut the bell peppers into small cubes.
- 8. Wash the coriander.
- 9. Shake the coriander dry.
- 10. Roughly chop the coriander including the tender stems.
- 11. Grease a baking dish with one tablespoon of olive oil.
- 12. Heat the remaining oil in a non-stick pan.
- 13. Add the onions, garlic, and pepper cubes to the hot pan.
- 14. Sauté the vegetables over medium heat for five minutes.
- 15. Season the vegetables with salt.
- 16. Let the vegetables cool down slightly.
- 17. Stir the chopped coriander into the cooled vegetables.
- 18. Place the drained corn into a tall container.
- 19. Puree the corn finely using a hand blender.
- 20. Add the corn puree and the flour to a bowl.
- 21. Add the eggs to the corn-flour mixture.
- 22. Mix all ingredients thoroughly.
- 23. Fold the seasoned pepper vegetables into the egg-corn mixture.
- 24. Season the mixture with cayenne pepper.
- 25. Season the mixture with cumin.
- 26. Season the mixture with chili powder.
- 27. Pour the vegetable-egg mixture into the prepared baking dish.
- 28. Smooth the surface of the mixture.
- 29. Preheat the oven to 200 °C (convection 180 °C or gas mark 3).
- 30. Bake the casserole in the preheated oven for about 45 minutes.
- 31. Serve the casserole warm.
Nutrition per serving
- kcal: 358
- Protein: 15 g · Fett/Fat: 18 g · Carbs: 31 g