Mexican Style Stuffed Peppers

Name: Mexican Style Stuffed Peppers
Cook time: 55 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 1 jar of Ballymaloe 100 Recipe Sauce; 6 large bell peppers (any colour); 200 g basmati or long-grain rice; 400 g beef mince; 200 g sweetcorn (drained); 200 g black beans (drained and rinsed); 100-150 ml chicken stock; 2 tbsp olive oil; 1 tsp smoked paprika; 2 tsp cumin; 2 tsp coriander; 50 g grated mozzarella or cheddar (optional)

Serves 6

Cook: 55 mins

Gluten Free

Serves 6

1 jar of Ballymaloe 100 Recipe Sauce

6 large bell peppers any colour

200 g basmati or long-grain rice

400 g beef mince

200 g sweetcorn drained

200 g black beans drained and rinsed

100-150 ml chicken stock

2 tbsp olive oil

1 tsp smoked paprika

2 tsp cumin

2 tsp coriander

50 g grated mozzarella or cheddar optional

Method

Step 1

Prep: Preheat your oven to 180°C. Rinse the bell peppers thoroughly. Drain the beans and sweetcorn.

Step 2

Rinse the rice and cook according to packet instructions. Once tender, fluff it with a fork and set aside.

Step 3

Meanwhile, heat the olive oil in a large pan over medium heat. Add in the beef mince and cook for 10 minutes, stirring often, until browned all over.

Step 4

Pour in the Ballymaloe 100 Recipe Sauce. Fill the empty jar halfway with water to catch the sauce still clinging to the sides, then add that to the pan too. Add in the chicken stock, black beans and sweetcorn.

Step 5

Season with the spices and simmer for 5-10 minutes to combine the flavours and let the beans heat through.

Step 6

Stir in the cooked rice and combine. Adjust the seasoning to taste.

Step 7

Cut off the top of the bell peppers (discard or reserve for serving) and carve out the inside to remove all seeds and membranes. Place the hollowed peppers in a snug-fitting baking dish and fill them with the rice mixture.

Step 8

Cover the baking dish with some tin foil and cook for 25-30 minutes.

Step 9

Remove the tin foil and top with cheese (if using). Bake for another 10-15 minutes, until the peppers are tender and the tops are golden.

Chef's Tips

Enjoy the peppers alongside some lightly dressed green salad and a handful of roasted baby potatoes. A dollop of guacamole or sour cream on the side bring a lovely creamy contrast and enhance the Mexican twist!