Name: Mexican Stuffed Peppers Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Mexican
Ingredients: 5 large capsicum/peppers (about 12cm/4.5″ tall); 1 tbsp olive oil; 1 onion, chopped (brown, white, or yellow); 3 garlic cloves, minced; 350g (12oz) ground beef (lean); 1/4 cup tomato paste; 1 1/4 cups (315 ml) low sodium chicken broth/stock; 1/2 cup long or medium grain rice, uncooked; 1 cup corn kernels; 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 (see Quick Guacamole recipe note); Sour cream; 1 tbsp fresh coriander/cilantro, finely chopped

Introduction

Mexican Stuffed Peppers are a flavorful and satisfying meal that combines seasoned ground beef, rice, and vegetables baked inside tender capsicums. Topped with melted mozzarella and served with fresh guacamole and sour cream, this dish is perfect for a wholesome family dinner or entertaining guests.

A close-up of a stuffed red bell pepper cut in half, showing three layers inside: the outer bright red pepper skin, the middle layer of cooked ground meat mixed with rice and corn kernels, and melted cheese dispersed within the filling. On top, a thick dollop of green guacamole sits beneath a generous scoop of white sour cream, garnished with small green herb pieces. The stuffed pepper rests on a white plate, with some small pieces of yellow corn and green lime wedges around the base, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 large capsicums/peppers (about 12cm/4.5″ tall)

1 tbsp olive oil

1 onion, chopped (brown, white, or yellow)

3 garlic cloves, minced

350g (12oz) lean ground beef

1/4 cup tomato paste

1 1/4 cups (315 ml) low sodium chicken broth/stock

1/2 cup long or medium grain rice, uncooked

1 cup corn kernels

1 cup green onions, finely sliced (or red onion)

1 1/2 cups (150g) shredded mozzarella

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 (see Quick Guac below)

Sour cream

1 tbsp fresh coriander/cilantro, finely chopped

Instructions

Step 1: Preheat your oven to 180°C (350°F).

Step 2: Prepare the peppers by cutting around the top at a downward 45-degree angle. Remove the tops and seeds. If necessary, trim the bottoms so the peppers will stand upright without tipping.

Step 3: Arrange the hollowed peppers snugly in a baking dish.

Step 4: Heat olive oil in a large skillet over high heat. Add the chopped onion and minced garlic, cooking for about 2 minutes until fragrant.

Step 5: Add the ground beef to the skillet. Cook while breaking it up with a spoon until browned all over and no longer pink.

Step 6: Stir in the cayenne pepper, oregano, cumin, coriander, onion powder, and salt. Then add the tomato paste and cook for 1 minute to combine flavors.

Step 7: Add the uncooked rice, corn kernels, and chicken broth. Stir well and bring the mixture to a simmer.

Step 8: Cover the skillet with a lid, reduce heat to medium-low, and cook for 13 to 15 minutes until the rice is just tender. The mixture should remain somewhat loose, not thick or dry.

Step 9: Stir in the finely sliced green onions, then remove from heat.

Step 10: Spoon half of the filling evenly into the prepared peppers. Sprinkle half the shredded mozzarella on top, then fill the peppers to the top with the remaining filling.

Step 11: Place the pepper tops back on. Pour 1/2 cup of water into the baking dish around the peppers.

Step 12: Cover the dish tightly with aluminum foil and bake for 45 minutes.

Step 13: Remove the foil and pepper tops. Sprinkle the remaining mozzarella over each pepper and bake uncovered for another 5 to 10 minutes until the cheese is melted and bubbly.

Step 14: Serve warm with sour cream, guacamole, and a sprinkle of fresh coriander.

Tips & Variations

Use different colored peppers for a vibrant presentation.

Substitute ground turkey or chicken for beef for a lighter option.

Add black beans or diced tomatoes to the filling for extra texture and flavor.

Try pepper jack cheese instead of mozzarella for a spicy kick.

Prepare the guacamole fresh using mashed avocado, lime juice, salt, and diced tomato.

FAQs

Can I use canned corn instead of fresh corn kernels?

Yes, canned corn works fine. Make sure to drain it well before adding to avoid excess moisture.

Can these stuffed peppers be frozen?

They can be frozen after baking. Wrap each pepper individually and place in a freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating.