Mexican Stuffed Peppers
Recipe video above.
Prep Time20 mins
Cook Time1 hr 30 mins
- 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/ 12 oz ground beef (mince), lean
- 1/4 cup tomato paste
- 1 1/4 cups (315 ml) chicken broth/stock , low sodium
- 1/2 cup white rice , long or medium grain, raw (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
For serving (optional):
- Guacamole (Note 5 Quick Guac)
- Sour Cream
- 1 tbsp fresh coriander/cilantro , finely chopped
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.)
Place capsicums in a baking dish that will fit them snugly (Note 4)
Heat oil in a large skillet over high heat,
Add onion and garlic, cook for 2 minutes.
Add beef and cook, breaking it up as you go, until it's all changed from pink to brown.
Add Spices, stir through. Then add Tomato paste and cook for 1 minute.
Add rice, corn and chicken broth. Stir, bring to simmer, place lid on and lower heat to medium low.
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).
Stir in green onion.
Fill & Bake:
Spoon half the filling into the prepared capsicums.
Top with half the cheese, then fill to top with remaining beef rice.
Place capsicum lids back on, pour 1/2 cup water into the pan.
Cover tightly with foil, bake 45 minutes.
Remove foil and capsicum lids. Top with remaining cheese. Bake further 5 to 10 minutes, just until cheese is melted.
Serve with sour cream and Guacamole! Quick Guac - Note 5.
1. Capsicum / peppers size - filling makes enough for 5 large (about 12cm/4.5" tall, 8cm / 3.5" wide), 6 - 7 medium (10cm/4" tall) or 8 small (8cm / 3.25" tall). I use red, but you can use any colour you choose!
2. Rice - recipe works best with long or medium grain white rice. Will also work with basmati or jasmine rice, but will have faint fragrance from rice. Short grain rice will also work, but rice filling texture slightly thicker (due to nature of rice). Sushi rice not recommended, recipe as written not appropriate for brown rice, wild rice, risotto rice or paella rice, but can work with adjustments to liquid amounts and cook times (just to make rice cook through properly).
3. Corn - fresh, frozen or canned drained.
4. Snug fit - so they help each other stay upright & semi steam as they cook.
5. Quick Guac - I make this quick guac frequently for tacos, fajitas, nachos etc:
6. Nutrition per stuffed pepper, excluding avo and sour cream. These are large and very filling!
- Scrap 1 large avo into bowl with 1 tbsp of finely chopped coriander/cilantro (optional, but recommended), 1 tbsp lime juice, 1/2 tsp each salt and pepper.
- Use potato masher to mash to desired consistency.
- Adjust salt and pepper to taste.
Calories: 387kcal | Carbohydrates: 36g | Protein: 27g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 70mg | Sodium: 971mg | Potassium: 856mg | Fiber: 5g | Sugar: 9g | Vitamin A: 4413IU | Vitamin C: 166mg | Calcium: 232mg | Iron: 4mg