Mexican Stuffed Peppers

1. Preheat your oven to 180°C/160°C fan (350°F), Gas Mark 4.
2. Use a small knife to cut around the top of each pepper at a downward 45-degree angle to create a lid. Remove the top and empty the seeds. If the bottoms of the peppers aren’t level, carefully trim them to sit flat. Place the peppers in a baking dish that fits them snugly.
3. Heat the olive oil in a large pan over high heat. Add the chopped onion and minced garlic, cook for 2 minutes. Add the minced beef and a splash of water. This allows the mince to separate and cook evenly. Then cook until browned, breaking it up as it cooks. Stir in Shemin’s Mexican Spice Blend and cook for 1 minute. Add the tomato purée and cook for another minute. Add the rice, corn, and chicken stock. Stir and bring to a simmer. Cover with a lid, lower the heat to medium-low, and cook for 13-15 minutes until the rice is just cooked. The mixture should be fairly loose, not thick. Stir in the spring onions.
4. Spoon half of the filling into each prepared pepper. Top each pepper with half of the grated mozzarella cheese. Fill the peppers to the top with the remaining beef and rice mixture. Place the pepper lids back on. Pour the water into the baking dish. Cover the dish tightly with foil.
5. Bake for 45 minutes. Remove the foil and pepper lids. Top the peppers with the remaining cheese. Bake for an additional 5-10 minutes, until the cheese is melted.

Tips:

1. This recipe makes enough filling for 5 large peppers (about 12 cm/4.5″ tall), 6-7 medium peppers (10 cm/4″ tall), or 8 small peppers (8 cm/3.25″ tall). Use any colour peppers you prefer.
2. Best with long or medium grain white rice. Basmati or jasmine rice will add a slight fragrance. Short grain rice makes the filling thicker. Sushi rice is not recommended. Adjust liquid amounts and cook times for brown rice, wild rice, risotto rice, or paella rice.
3. Ensure peppers fit snugly in the baking dish to help them stay upright and steam properly.