Biltong, Corn and Cream Cheese filled Pepper
While driving home the other day I started thinking about what’s available in my kitchen when I get home because I have limited time, I’m not in the mood for too much effort but I need to give my husband a healthy meal. So I came up with this meal. It was quick and easy, not a lot of dirty dishes and carb conscious! It was also very filling, if I may add…This meal can double up as dinner and lunch. So either make enough to put one into your lunch box the next day or use the filling to fill a whole wheat sandwich, wrap or pita bread for lunch.
(Just as a note, I didn’t measure everything to the tee, so if the mixture is too dry just add more cream cheese or plain yogurt.)
- 2 Big or 4 Medium Sweet Peppers
- 1 Corn cob or 1 can of corn seeds/kernels
- Small biltong pieces – about half a cup or more if you prefer
- 180 ml Cream Cheese (I didn’t have enough cream cheese so I used half cream cheese and half full cream plain yogurt)
- Grated cheese for topping
1: Pre-heat the oven to 180 degrees C.
2: Cut the top of the sweet pepper off and clean the seeds out. If the sweet pepper can’t stand upright, cut a small part off the bottom. Place on a pan and bake for 5min.
3: If you’re not using the canned corn, steam the corn cob for 5-6min and then cut off the corn seeds.
4: In a mixing bowl mix the biltong, corn seeds and cream cheese. Fill the pepper and top with the grated cheese.
5: Put filled peppers back into the oven for another 5-6 min.
6: Take the peppers out of the oven and serve it with strawberries and sugar snaps – I told you in the beginning I was quite tired and not in the mood for too much effort 🙂 If you have another awesome side you think will complement the filled pepper please inform me at the comment section below.
7: If you went for the option to make extra’s for lunch you can place it in a container for the next day or you can use the extra filling to fill pita bread, whole wheat bread or a wrap.
Hope you enjoy the baking and eating!!!