Recipe number 1 in today’s mince theme. It sounds difficult but its actually really simple and basic cooking. These are a great snack or dinner and it beats the taco seasoning in a packet I can assure you that. Give them a try.
Ingredients
Ingredients
- 4 peppers ,
- 1 tbsp olive oil
- 1 onion , chopped
- 3 garlic cloves , minced
- 350g (mince), lean
- 1/4 cup tomato paste
- 1 1/4 cups (315 ml) chicke stock
- 1/2 cup long or medium grain rice , uncooked
- 1 cup tinned corn
- 1 cup scallions
- 1 1/2 cups (150g) mozzarella , shredded
- 1/2 cup (125 ml) water
MEXICAN SPICES:
- 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
- Sour Cream
- 1 tbsp fresh coriander
Method
- Preheat oven to 180C/350F.
HOLLOW PEPPERS:
- Using a small knife, cut around the top of the pepper. Remove top, empty seeds. If the 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
FILLING:
- Heat oil in a pan over high heat,
- Add onion and garlic, cook for 2 minutes.
- Add mince 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.
- Stir in green onion.
FILL & BAKE:
- Spoon half the filling into the peppers.
- Top with half the cheese, then fill to top with remaining beef rice.
- Place the lids back on, pour 1/2 cup water into the pan.
- Cover tightly with foil, bake 45 minutes.
- Remove foil and the tops. Top with remaining cheese. Bake further 5 to 10 minutes, just until cheese is melted.
- Serve with sour cream and Guacamole! Quick Guac
Easy Cooking 