1. 1

   Step 1

   Preheat the oven to 200°C.

2. 2

   Step 2

   Wash the 2 bell peppers, remove the seeds, and cut into bite-sized pieces.

3. 3

   Step 3

   Cut the 400 g of refrigerated meatballs into small cubes.

4. 4

   Step 4

   Bake the potato wedges in the oven for approx. 15-20 min. until crispy.

   Timer 20 min
5. 5

   Step 5

   Heat 3 tbsp of rapeseed oil in a large skillet.

6. 6

   Step 6

   Rinse the 250 g of kidney beans and 150 g of corn in a colander under cold water and let drain.

7. 7

   Step 7

   Add the diced meatballs to the skillet and sauté for a few minutes.

8. 8

   Step 8

   Add the chopped bell peppers and sauté for a few more minutes.

9. 9

   Step 9

   Add the drained kidney beans, the corn, and the 200 g of green beans.

10. 10

    Step 10

    Sauté the vegetables for 8 minutes over medium heat.

11. 11

    Step 11

    Add the potato wedges from the oven to the skillet and mix well.

12. 12

    Step 12

    Season the Western Skillet with salt, pepper, paprika powder, and chili powder to taste.

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