Mexican Style Stuffed Bell peppers
Mexican style of baking capsicum stuffed with a mixture of rice and mince ideal to be served at parties.
Servings 4
Ingredients
- 4 small size capsicum any color
- 1 cup grated Monterey Jack cheese or mozzarella
For stuffing (mix together):
- 1 cup cooked rice
- 1 cup cooked mince
- 1 cup grated cheddar cheese
- 2 tbsp chopped pickled jalapenos or 2 green chilies chopped
- 1 medium size tomato chopped
- 1 small onion chopped
- 1 tbsp lemon juice
- Salt to taste
- ΒΌ cup chopped fresh coriander leaves
Instructions
To cook Mince:
- Heat oil in a pan and fry 1 tbsp chopped garlic. Then add 1 small onion chopped. Once it turns pink add 1 medium size chopped tomato. To this add 250 gms of meat mince (or chicken). Season with salt, pepper, lemon juice, 2 chopped green chilies, and chopped coriander leaves. Place the lid and cook till mince is well done and all the juices have evaporated. Remove from heat, let it cool.
For stuffed and baked capsicum
- Preheat oven to 200 degrees C. Neatly cut the top portion of the peppers and scoop out the seeds.
- Stuff the peppers with rice and mince stuffing.
- Place the top portion to cover the peppers and bake in the oven for 15 minutes.
- Remove from the oven, take off the top covers and sprinkle grated Monterey jack cheese. Bake for another 5 minutes or till the cheese just melts.
- And serve hot.