Ingredients:

  • 4 Large Bell Peppers (mixed colours)
  • 1 tbsp Olive Oil (for brushing)
  • Pinch of Kosher Salt
  • 1 tbsp Olive Oil
  • 1 medium Yellow Onion, diced finely
  • 3 cloves Garlic, minced
  • 500 g (1 lb) Lean Ground Beef (or Turkey)
  • 1 tsp Cumin Powder
  • 1 tbsp Chili Powder
  • 1/2 tsp Dried Oregano (preferably Mexican oregano)
  • 1/4 tsp Chipotle Powder
  • 1 tsp Kosher Salt, plus more to taste
  • 1/2 tsp Black Pepper
  • 120 g (1/2 cup) Tomato Paste
  • 240 ml (1 cup) Canned Crushed Tomatoes
  • 200 g (1 cup) Cooked Rice
  • 400 g (15 oz can) Black Beans, rinsed and drained
  • 120 g (3/4 cup) Frozen Sweetcorn (thawed)
  • 120 g (1 cup) Monterey Jack or Cheddar Cheese, shredded
  • 60 ml (1/4 cup) Water or Chicken Stock
  • Fresh Coriander (Cilantro), chopped (for garnish)
  • Lime wedges (for serving)

Instructions:

  1. Preheat oven to 400°F / 200°C (Gas Mark 6). Lightly grease a 9x13 inch baking dish.
  2. Cut the bell peppers in half lengthways, carefully remove all seeds and membranes. Trim the bottoms slightly so they sit flat in the baking dish.
  3. Brush the pepper interiors lightly with olive oil and sprinkle with salt. Place cut-side up in the baking dish. Add the 60 ml of water or stock to the bottom of the dish.
  4. Par-Bake (The Softening Step): Bake the peppers for 10–12 minutes until they start to soften. Remove from the oven and set aside.
  5. In a large skillet over medium heat, add 1 tbsp olive oil. Sauté the diced onion for 5 minutes until soft. Add the minced garlic and cook for 1 minute until fragrant.
  6. Add the ground beef or turkey to the skillet. Cook until fully browned, breaking it up. Drain off any excess fat.
  7. Reduce heat to medium-low. Stir in the tomato paste, cumin, chili powder, oregano, chipotle powder, salt, and pepper. Cook for 1–2 minutes, stirring constantly, allowing the spices to toast slightly.
  8. Stir in the crushed tomatoes, cooked rice, rinsed black beans, and sweetcorn. Cook until the mixture is hot and slightly thickened (about 3 minutes). Taste and adjust seasoning as necessary.
  9. Spoon the seasoned filling generously into each par-baked pepper half, mounding it slightly. Arrange them tightly in the baking dish.
  10. Sprinkle the shredded Monterey Jack or Cheddar cheese evenly over the top of the stuffed peppers.
  11. Final Bake: Return the baking dish to the preheated oven. Bake for an additional 8–10 minutes, or until the cheese is melted, golden brown, and bubbling, and the peppers are tender.
  12. Let the peppers rest for 5 minutes before serving. Garnish with fresh chopped coriander and serve immediately with lime wedges.