Cheesy Mexican Stuffed Peppers

Step 1Preheat the oven to 180°C (350°F).

Step 2Hollow out the bell peppers by cutting around the top at a 45-degree angle, removing the top and seeds, and trimming the bottom if needed to help them sit flat in the baking dish.

Step 3Place the hollowed peppers snugly in a baking dish.

Step 4Heat olive oil in a large skillet over high heat.

Step 5Add the chopped onion and minced garlic, and cook for about 2 minutes until softened.

Step 6Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through.

Step 7Stir in the cayenne pepper, dried oregano, cumin, coriander, onion powder, and salt.

Step 8Add the tomato paste and cook for 1 minute, stirring constantly.

Step 9Add the uncooked rice, corn kernels, and chicken broth, then bring the mixture to a simmer.

Step 10Cover the skillet with a lid, reduce heat to medium-low, and cook for 13-15 minutes until the rice is just cooked and the mixture is still loose (not dry).

Step 11Stir in the sliced green onions.

Step 12Spoon half of the filling into the prepared peppers.

Step 13Top with half of the shredded mozzarella cheese.

Step 14Fill the peppers to the top with the remaining filling.

Step 15Place the pepper lids back on top of the peppers.

Step 16Pour 1/2 cup of water into the baking dish around the peppers to create steam and prevent sticking.

Step 17Cover the dish tightly with foil and bake for 45 minutes.

Step 18Remove the foil and pepper lids, top with the remaining mozzarella cheese, and bake for an additional 5-10 minutes until the cheese is melted and bubbly.

Step 19Serve hot, optionally topped with sour cream, guacamole, and fresh cilantro.