Step 1

Heat up a skillet with oil over medium-heat and cook ground beef until browned or no pink is visible.

Step 2

Add in garlic, onions and thyme , stirring constantly and cook for 1-2 minutes or until onions are wilted.

Step 3

Then add in diced tomatoes with juice. Bring to a simmer for 4-5  minutes. Add  about 1/4 water, if desired.

Step 4

Stir in cooked rice, drained corn kernels, spring onions and Creole seasoning. Adjust taste with salt and pepper. Mix them up. Remove from heat and set aside.

Step 5

Trim the tops off each bell pepper and remove seeds and membrane from inside and discard. Meanwhile, preheat the oven to 350 degrees F.

Step 6

To accelerate cooking time Blanch bell pepper in a large pot of boiling water for about 2-3 minutes; remove with a slotted spoon and let it dry on paper towels or clean dish, towel.

Step 7

Grease the baking dish and place the hollowed green bell peppers in it. Scoop meat mixture into each bell peppers until full. Sprinkle with cheese on top, if desired.

Step 8

Bake in preheated oven for 30-35 minutes or until cheese is bubbly and browned and peppers are tender. Serve with salad or toast.