Mexican Stuffed Peppers

Ingredients

5 large bell peppers

1 tablespoon of olive oil

1 chopped onion

3 cloves garlic, minced

350 g of ground beef

1 tablespoon of Mexican seasoning

1/4 cup tomato paste

1/4 cup of chicken broth

1/2 cup uncooked long rice

1 cup of corn kernels

1 cup chopped green onions

1 and a half cups of shredded mozzarella cheese

1/2 cup of water

How to prepare

Remove the seeds from the bell peppers using a small knife.

To prepare the filling, cook onions and garlic in oil for two minutes. Add meat and stir until cooked.

Add the Mexican seasoning, the tomato paste and cook for 1 minute.

Add rice, corn and chicken stock. Stir and bring to a boil, then cover and simmer over low heat for 15 minutes.

Add green onions and stir.

Stuff half the bell peppers, add half the amount of cheese, then more filling.

Place in a tray with water. Cover with aluminum foil and put in the preheated oven for 45 minutes.

Add the rest of the cheese and put it back in the oven for 5 minutes.

Serve with sour cream and guacamole.