Red Mexican Stuffed Pepper


  • Primera Red Rice
  • Olive oil
  • Garlic
  • Onion
  • Minced beef
  • Paprika
  • Oregano
  • Cumin
  • Coriander
  • Onion powder
  • Tomato paste
  • Corn kernels
  • Water
  • Green onion
  • Bell pepper
  • Mozzarella cheese
  • Sour cream


Cook Red Rice

  1. Wash 1 cup Primera red rice.
  2. Drain the water completely.
  3. Add in 2.5 cups water.
  4. Cook as usual.

Preparation of Beef Rice

  1. Heat 1 tablespoon olive oil in a large skillet over high heat, add minced garlic and chopped.
  2. Stir fry until fragrant.
  3. Add in 350 grams minced beef and cook, breaking it up as you go, until it’s all changed from pink to brown.
  4. Add 1 teaspoon paprika, 1 tablespoon oregano, 2 teaspoons cumin, 2 teaspoons coriander, and 1½ teaspoons onion powder. Mix well.
  5. Stir in tomato ½ cup tomato paste.
  6. Add 1 cup corn kernels and cooked 1 cup Primera Red Rice. Mix well.
  7. Stir in ½ cup water, ¼ cup chopped green onion.

Fill and Bake

  1. Using a small knife, cut around the top of the bell peppers.
  2. Spoon half the filling into the prepared capsicums.
  3. Top with half the shredded mozzarella cheese, then fill to top with remaining beef rice.
  4. Place bell peppers lids back on.
  5. Bake at 200oC for 30 minutes.
  6. Serve together with sour cream.

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