Stuffed Bell Peppers with TINE® Norwegian Gouda Mild

1. Preheat the oven to 210°C. Cut off the top of the bell pepper, remove the core, and carve out eyes and a mouth like a pumpkin. You may also want to cut the bottom slightly flatter so the bell pepper stands steadily.

Tips:

Use a small, sharp knife to cut out the eyes and mouth. Cut triangles for the eyes and make a rectangle for the mouth. If you want to be more advanced, you can carve out a mouth with teeth.

2. Finely chop onion and garlic and sauté it in butter until soft, about 3 minutes. Add minced meat, chopped into pieces, and cook while stirring until fully cooked. Stir in tomato sauce and corn.

3. Cook noodles and mix them into the meat mixture. Fill the bell peppers with the mixture. Feel free to let some of the filling stick out of the mouth of the "pumpkin".

4. Place the bell peppers upright in an ovenproof dish, also adding the top lids. Sprinkle cheese on top of the filling and bake in the oven for approximately 15 minutes. Place the top lid on the bell pepper and serve.

Tip:

For a more adult variation of this recipe, you can replace the tomato sauce with sweet chili sauce and add finely chopped chili and more vegetables, such as carrots, spring onions, and ginger.