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Peel and finely chop the onion and garlic cloves. Drain the can of corn and cut the spring onion into rings and set it aside.
Rinse the peppers, cut them in half and carefully cut out the seeds, making sure to keep the stalks attached.
Preheat the oven to 200 degrees Celsius or 390 degrees Fahrenheit and line a baking tray with parchment paper.
Drizzle the peppers with olive oil, salt and pepper and place them cut-side down on the parchment paper.
Heat a dash of olive oil in a large frying pan and sauté the onion and garlic for a few minutes. Add ground beef until golden brown and then add tomato paste along with the spices.
Fry for a few more minutes and season with salt and pepper. Stir in the corn.
Bake the peppers in the preheated oven for a few minutes. Then take them out of the oven, turn them over and fill them with the ground beef mixture.
Add a little bit of grated cheese on top and bake the stuffed peppers in the oven for about 10 more minutes. Serve with spring onions and if you like some garlic sauce, enjoy!