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Mexican Stuffed PeppersNagi in a Pressure Cooker

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Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 5 servings
Calories 387 kcal

Equipment

  • 1 Baking dish To fit the peppers
  • 1 Large skillet
  • 1 Oven Preheat to 180C/350F

Ingredients
  

Main ingredients

  • 5 large capsicum / peppers about 12cm/4.5" tall
  • 1 tablespoon olive oil
  • 1 onion chopped
  • 3 cloves garlic minced
  • 350 g ground beef lean
  • 0.25 cup tomato paste
  • 1.25 cups chicken broth/stock low sodium
  • 0.5 cup long or medium grain rice uncooked
  • 1 cup corn kernels
  • 1 cup green onions finely sliced
  • 1.5 cups mozzarella shredded
  • 0.5 cup water

Mexican Spices

  • 0.5 teaspoon cayenne pepper
  • 1 tablespoon dried oregano
  • 2 teaspoon cumin
  • 2 teaspoon coriander
  • 1.5 teaspoon onion powder
  • 0.75 teaspoon salt

Instructions
 

Instructions

  • Preheat oven to 180C/350F.
  • Hollow Peppers: Using a small knife, cut around the top of the capsicum at downwards 45 degree angle. Remove top, empty seeds. If capsicum bottoms aren’t quite level, cut so they’ll sit flat. (Be careful to cut off as little as possible so you don" accidentally cut a hole in the bottom.) Place capsicums in a baking dish that will fit them snugly (Note 4)
  • Filling: Heat oil in a large skillet over high heat, Add onion and garlic, cook for 2 minutes. Add beef and cook, breaking it up as you go, until it’s all changed from pink to brown. Add Spices, stir through. Then add Tomato paste and cook for 1 minute. Add rice, corn and chicken broth. Stir, bring to simmer, place lid on and lower heat to medium low. Cook for 13 – 15 minutes until rice is JUST cooked – mixture should be fairly loose still at this stage, not thick and stodgy (see video). Stir in green onion.
  • Spoon half the filling into the prepared capsicums. Top with half the cheese, then fill to top with remaining beef rice. Place capsicum lids back on, pour ½ cup water into the pan. Cover tightly with foil, bake 45 minutes. Remove foil and capsicum lids. Top with remaining cheese. Bake further 5 to 10 minutes, just until cheese is melted.
  • Serve with sour cream and Guacamole! Quick Guac – Note 5.

Notes

Note 1: Capsicum / peppers size – filling makes enough for 5 large (about 12cm/4.5" tall, 8cm / 3.5" wide), 6 – 7 medium (10cm/4" tall) or 8 small (8cm / 3.25" tall). I use red, but you can use any colour you choose!
Note 2: Rice – recipe works best with long or medium grain white rice. Will also work with basmati or jasmine rice, but will have faint fragrance from rice. Short grain rice will also work, but rice filling texture slightly thicker (due to nature of rice). Sushi rice not recommended, recipe as written not appropriate for brown rice, wild rice, risotto rice or paella rice, but can work with adjustments to liquid amounts and cook times (just to make rice cook through properly).
Note 3: Corn – fresh, frozen or canned drained.
Note 4: Snug fit – so they help each other stay upright & semi steam as they cook.
Note 5: Quick Guac – I make this quick guac frequently for tacos, fajitas, nachos etc: Scrap 1 large avo into bowl with 1 tablespoon of finely chopped coriander/cilantro (optional, but recommended), 1 tablespoon lime juice, ½ teaspoon each salt and pepper. Use potato masher to mash to desired consistency. Adjust salt and pepper to taste.