Mexican Stuffed Peppers

Step 1

Preheat oven to 180C/350F.

Step 2

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 3

Place capsicums in a baking dish that will fit them snugly (Note 4)

Step 4

Heat oil in a large skillet over high heat,

Step 5

Add onion and garlic, cook for 2 minutes.

Step 6

Add beef and cook, breaking it up as you go, until it's all changed from pink to brown.

Step 7

Add Spices, stir through. Then add Tomato paste and cook for 1 minute.

Step 8

Add rice, corn and chicken broth. Stir, bring to simmer, place lid on and lower heat to medium low.

Step 9

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 10

Stir in green onion.

Step 11

Spoon half the filling into the prepared capsicums.

Step 12

Top with half the cheese, then fill to top with remaining beef rice.

Step 13

Place capsicum lids back on, pour 1/2 cup water into the pan.

Step 14

Cover tightly with foil, bake 45 minutes.

Step 15

Remove foil and capsicum lids. Top with remaining cheese. Bake further 5 to 10 minutes, just until cheese is melted.

Step 16

Serve with sour cream and Guacamole! Quick Guac - Note 5.