5 bell peppers , large about 12cm/4.5" tall (Note 1)
1 tbsp olive oil
1 onion , chopped (brown, white, yellow)
3 garlic cloves , minced
350g/ 12 oz ground beef (mince), lean
1/4 cup tomato paste
1 1/4 cups (315 ml) chicken broth/stock , low sodium
1/2 cup white rice , long or medium grain, raw (Note 2)
1 cup corn kernels (Note 3)
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
For serving (optional):
Guacamole (Note 5 Quick Guac)
1 tbsp fresh coriander/cilantro , finely chopped
Preheat oven to 350F.
Using a small knife, cut around the top of the bell peppers 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 peppers in a baking dish that will fit them snugly
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.