Mexican Style Stuffed Peppers

Ingredients

• 1 x jar of Ballymaloe 100 Recipe Sauce
• 6 large bell peppers (any colour)
• 200g basmati rice
• 400g lean steak mince
• 200g sweetcorn, drained
• 200g black beans, drained and rinsed
• 100-150ml water
• 2 x tbsp olive oil
• 1 x tsp smoked paprika
• 2 x tsp cumin
• 2 x tsp coriander
• 50g grated mozzarella or cheddar (optional)

Method

1. Prep: Preheat your oven to 180C. Rinse the bell peppers thoroughly. Drain the beans and sweetcorn.
2. Rinse the rice and cook according to packet instructions. Once tender, fluff it with a fork and set aside.
3. Meanwhile, heat the olive oil in a large pan over medium heat. Add in the lean steak mince and cook for 10 minutes, stirring often, until browned all over.
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 water, black beans and sweetcorn.
5. Season with the spices and simmer for 5-10 minutes to combine the flavours and let the beans heat through.
6. Stir in the cooked rice and combine. Adjust the seasoning to taste.
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.
8. Cover the baking dish with some tin foil and cook for 25-30 minutes.
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.

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 brings a lovely creamy contrast and enhance the Mexican twist!