Stuffed peppers with cheese from the oven

Heat the butter in a pan and fry the onion cubes until translucent. Add the carrots and spring onions and fry for about 3 minutes, deglaze with half of the stock and leave to simmer for another 3 minutes. Add the corn.

Tear the basil leaves and sprinkle them on top. Season the vegetables generously with paprika, pepper and salt.
Preheat the oven to 180 °C top/bottom heat. Grease the casserole dish and line it with the onion slices.

Halve the peppers lengthwise, wash, pat dry, salt and pepper.

Fry the minced meat in a pan in hot oil until crumbly and season with pepper and paprika.

Mix the minced meat with the vegetables and stuff the pepper halves. Sprinkle the grated cheese on top. Place the stuffed peppers on top of the onion rings in the casserole dish and pour the remaining broth over them.
Braise in the oven on the middle shelf for about 20 minutes until the cheese has melted well.