Mexican Stuffed Peppers
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 30 mins
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Servings
5
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Calories
387 kcal
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Course
Main Course
Mexican Stuffed Peppers
Description
This recipe combines beef, rice, corn, and onions cooked with Mexican spices and tomato paste to create a flavorful, moist filling. The mixture is spooned into hollowed-out capsicums, which hold their shape during baking. The mozzarella melts over the filling, adding a creamy texture to complement the tender, roasted peppers.
The peppers’ gently softened texture pairs well with the beef’s seasoning and the slight sweetness of corn. This recipe suits main dishes for lunch or dinner and can be served with guacamole, sour cream, or fresh cilantro for freshness.
The filling amount adapts to pepper size; use long or medium grain rice for optimal filling texture. Fresh, frozen, or canned corn works well once properly drained. Ensuring snug pepper placement in the baking dish helps them cook evenly and stay upright.
Ingredients
- 5 capsicum large about 12cm/4.5" tall (Note 1, or peppers
- 1 tbsp olive oil
- 1 onion , chopped (brown, white, yellow)
- 3 garlic minced, cloves
- 350g (12oz) ground beef (mince), lean
- 1/4 cup tomato paste
- 1 1/4 cups (315 ml) chicken broth low sodium, or chicken stock
- 1/2 cup long grain rice uncooked (Note 2, or medium grain rice
- 1 cup corn kernels (Note 3)
- 1 cup green onions , finely sliced (or red onion)
- 1 1/2 cups (150g) mozzarella cheese shredded
- 1/2 cup (125 ml) water
Mexican Spices:
- 1/2 tsp cayenne pepper
- 1 tbsp oregano dried
- 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 cilantro finely chopped, fresh, or coriander
Instructions
- Preheat oven to 180C/350F.
Hollow Peppers:
- 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)
Filling:
- 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.
Notes
- The filling quantity is sufficient for five large peppers around 12cm tall but can be adjusted for smaller sizes.
- Long or medium grain rice works best; basmati or jasmine impart slight fragrances; sushi rice is not recommended.
- Fresh, frozen, or canned corn can be used; ensure canned corn is drained well.
- Arrange peppers snugly in the baking dish to help them remain upright during baking.
- Guacamole can be quickly prepared by mashing avocado with lime juice, chopped cilantro, salt, and pepper for a complementary topping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 387 kcal
% Daily Value*
| Calories | 387cal | 19% |
| Carbohydrates | 36g | 12% |
| Protein | 27g | 54% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 70mg | 23% |
| Sodium | 971mg | 40% |
| Potassium | 856mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 4413IU | 88% |
| Vitamin C | 166mg | 184% |
| Calcium | 232mg | 23% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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