Mexican Stuffed Peppers
Total Time
1 hour and 50 minutes
Prep Time
20 minutes
Cook Time
1 hour and 30 minutes
Rating
4.96 out of 5 stars
(69)
Ingredients
5 servings
- 5 capsicum / peppers (, large about 12cm/4.5" tall (Note 1)
- 1 tbsp olive oil
- 1 onion (, chopped (brown, white, yellow)
- 3 garlic cloves (, minced)
- 350g (12oz) ground beef (mince), lean)
- 1/4 cup tomato paste
- 1 1/4 cups (315 ml) chicken broth/stock (, low sodium)
- 1/2 cup long or medium grain rice (, uncooked (Note 2)
- 1 cup corn kernels (Note 3)
- 1 cup green onions (, finely sliced (or red onion)
- 1 1/2 cups (150g) mozzarella (, shredded)
- 1/2 cup (125 ml) water
- 1/2 tsp cayenne pepper
- 1 tbsp dried oregano
- 2 tsp cumin
- 2 tsp coriander
- 1.5 tsp onion powder
- 3/4 tsp salt
- Guacamole (Note 5 Quick Guac)
- Sour Cream
- 1 tbsp fresh coriander/cilantro (, finely chopped)
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Preparation
Step 1
Preheat oven to 180C/350F.
Step 2
Hollow Peppers:
Step 3
Using a small knife, cut around the top of the capsicum at downwards 45 degree angle. Remove top, empty seeds. If capsicum bottoms aren't quite level, cut so they'll sit flat. (Be careful to cut off as little as possible so you don'' accidentally cut a hole in the bottom.)
Step 4
Place capsicums in a baking dish that will fit them snugly (Note 4)
Step 5
Filling:
Step 6
Heat oil in a large skillet over high heat,
Step 7
Add onion and garlic, cook for 2 minutes.
Step 8
Add beef and cook, breaking it up as you go, until it's all changed from pink to brown.
Step 9
Add Spices, stir through. Then add Tomato paste and cook for 1 minute.
Step 10
Add rice, corn and chicken broth. Stir, bring to simmer, place lid on and lower heat to medium low.
Step 11
Cook for 13 - 15 minutes until rice is JUST cooked - mixture should be fairly loose still at this stage, not thick and stodgy (see video).
Step 12
Stir in green onion.
Step 13
Fill & Bake:
Step 14
Spoon half the filling into the prepared capsicums.
Step 15
Top with half the cheese, then fill to top with remaining beef rice.
Step 16
Place capsicum lids back on, pour 1/2 cup water into the pan.
Step 17
Cover tightly with foil, bake 45 minutes.
Step 18
Remove foil and capsicum lids. Top with remaining cheese. Bake further 5 to 10 minutes, just until cheese is melted.
Step 19
Serve with sour cream and Guacamole! Quick Guac - Note 5.
Step 20
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