Roast the peppers, then place them in a covered container to steam. Peel off the skins and remove the seeds. Set aside.

Dice the carrots and cook them in plain water until tender. Drain, then mix with the large can of sweet corn.

Stuff the peppers with the vegetable mixture and top with cheese. Add a small piece of butter and season with salt.

(For better melting, wrap the stuffed peppers in foil packets, three per packet.) Close the packets and heat over low heat in a covered skillet until the cheese is melted.

RICE

Toast the rice in plenty of very hot oil over low heat without stirring. Once golden, remove the excess oil.

Blend 2 tomatoes, half an onion, and a garlic clove with a little water. Add this mixture to the fried rice.
Let it come to a boil, then add a bouillon cube.
Add water—2 cups for every cup of rice.
Check the salt and add canned corn kernels.
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