Baked Mexican Stuffed Peppers
- Bell pepper 2 hfl
- Basmati rice 50 g
- Cheese 30 g
- Beef mince 180 g
- Onion 1 sm
- Vegetable oil 2 tbs
- Canned plum tomato 1 pce
- Sweetcorn 5 tbs
- Black beans 5 tbs
- Salt 1 tsp
- Oregano 1 tbs
- Tomato paste 1 tbs
- Water 80 ml
Take a large skillet, add in vegetable oil and the onions. Cook until soft. Add in the beef mince, by using a wooden spoon break up the mincemeat and brown on low heat for about 5 minutes stirring occasionally.
Once the meat has browned add in the canned plum tomato, tomato paste, seasonings, sweetcorn, black beans, and water. Cook on low heat for 30 minutes stirring every now and then to avoid burning. In the meantime boil the rice according to the packaging and set it aside.
Preheat the oven to 180 Celsius degrees. Wash the peppers and chop them in half. Remove the core of the peppers.
Combine the mince with the rice. Spray the peppers with oil and sprinkle them with salt. Add in the mince mixture into the peppers. Top the stuffed peppers with cheese. Add in a good dash of water to the tray, this will help to steam the peppers during baking.
Cover the tray with foil and bake for 40 minutes. After 40 minutes remove the foil and bake for an additional 5 minutes. Serve with yoghurt, lime, and cilantro.