Mexican-Style Stuffed Peppers with Beef and Rice

Season the filling: Stir in the cayenne pepper, dried oregano, cumin, coriander, onion powder, and salt. Add the tomato paste and cook for 1 minute to deepen the flavor.

Cook the rice: Add the rice, corn, and chicken broth. Bring the mixture to a simmer, then cover with a lid and lower the heat to medium-low. Cook for 13–15 minutes until the rice is just cooked; the mixture should still be slightly loose rather than thick.

Finish the filling: Remove from heat and stir in the sliced green onions.

Stuff the peppers: Spoon half of the beef and rice filling into the prepared peppers. Top with half of the mozzarella cheese, then fill to the top with the remaining beef mixture.

Bake: Place the pepper lids back on. Pour 1/2 cup of water into the bottom of the baking dish. Cover the dish tightly with foil and bake for 45 minutes.

Melt the cheese: Remove the foil and the pepper lids. Sprinkle the remaining mozzarella over the top of the peppers. Return to the oven for another 5–10 minutes until the cheese is melted and bubbly.

Serve: Garnish with fresh cilantro and serve immediately with sour cream and guacamole.