Description
These Mexican Stuffed Peppers feature large capsicums filled with a flavorful mixture of ground beef, rice, corn, and aromatic spices, topped with melted mozzarella cheese and served with sour cream and guacamole. This hearty dish combines savory spices and fresh ingredients, making a crowd-pleasing, wholesome meal perfect for a comforting dinner.
Ingredients
Scale
Peppers
- 5 large capsicum/peppers (about 12cm/4.5″ tall)
Filling
- 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
To Serve
- Guacamole (see Quick Guacamole recipe note)
- Sour cream
- 1 tbsp fresh coriander/cilantro, finely chopped
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F) to prepare for baking the stuffed peppers.
- Prepare Peppers: Using a small knife, cut around the top of each capsicum at a downward 45-degree angle to remove the tops. Carefully hollow out the seeds and membranes. If the bottoms are uneven, trim slightly to allow them to sit flat in the baking dish, taking care not to cut holes in the bottom.
- Place Peppers in Baking Dish: Arrange the hollowed capsicums snugly in a baking dish to prevent tipping during cooking.
- Cook Aromatics: Heat olive oil in a large skillet over high heat. Add chopped onion and minced garlic, cooking for about 2 minutes until fragrant and slightly softened.
- Brown Beef: Add ground beef to the skillet, breaking it up as it cooks. Continue until the beef turns brown and is fully cooked through.
- Add Spices and Tomato Paste: Stir in cayenne pepper, dried oregano, cumin, coriander, onion powder, and salt. Then add tomato paste and cook together for 1 minute to deepen the flavors.
- Add Rice, Corn, and Broth: Mix in uncooked rice, corn kernels, and chicken broth. Stir and bring the mixture to a simmer, then cover with a lid and reduce heat to medium-low.
- Simmer Filling: Cook for 13 to 15 minutes until the rice is just tender but the mixture remains slightly loose, not thick or stodgy.
- Finish Filling: Stir in sliced green onions to add freshness and mild sharpness to the filling.
- Fill Peppers – Part 1: Spoon half of the beef and rice filling into the prepared capsicums, filling them halfway.
- Add Cheese Layer: Sprinkle half of the shredded mozzarella cheese over the first layer of filling in each pepper.
- Fill Peppers – Part 2: Top the cheese layer with the remaining beef and rice mixture, filling the peppers to the top.
- Replace Pepper Tops and Add Water: Put the capsicum lids back on. Pour 1/2 cup water into the bottom of the baking dish to help keep the peppers moist during baking.
- Cover and Bake: Cover the baking dish tightly with foil and bake in the preheated oven for 45 minutes.
- Finish Baking with Cheese: Remove the foil and pepper tops, then sprinkle the remaining mozzarella cheese on top. Return to the oven and bake for an additional 5 to 10 minutes until the cheese melts and becomes slightly golden.
- Serve: Garnish with fresh coriander/cilantro and serve the stuffed peppers warm with sour cream and guacamole on the side for a creamy and zesty accompaniment.
Notes
- Note 1: Choose large capsicums about 12cm (4.5″) tall to ensure enough filling per pepper.
- Note 2: Long or medium grain rice is preferred for the filling for texture and moisture absorption.
- Note 3: Fresh or frozen corn kernels both work well in this recipe.
- Note 4: A snug baking dish helps prevent the peppers from tipping over during cooking.
- Note 5: Quick Guacamole can be prepared by mashing ripe avocados with lime juice, salt, chopped onion, and cilantro.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Keywords: Mexican stuffed peppers, baked stuffed peppers, ground beef stuffed peppers, cheesy stuffed peppers, guacamole, dinner recipe
