Mexican Stuffed Peppers

Step 1: Preheat the oven to 180°C/350°F.

Step 2: Using a small knife, cut around the top of each pepper at a downward 45-degree angle. Remove the tops and scoop out the seeds. If the bottoms are uneven, trim them so the peppers can sit flat. Cut off as little as possible to avoid making a hole in the bottom.

Step 3: Arrange the peppers snugly in a baking dish.

Tip: A snug fit helps the peppers stay upright as they cook.

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

Step 5: Add the onion and garlic and cook for 2 minutes.

Step 6: Add the beef and cook, breaking it up as you go, until it has changed from pink to brown.

Step 7: Stir in the spices. Add the tomato paste and cook for 1 minute.

Step 8: Add the rice, corn and chicken broth. Stir, bring to a simmer, cover with a lid and reduce the heat to medium-low.

Step 9: Cook for 13 to 15 minutes, until the rice is just cooked. The mixture should still be fairly loose, not thick and stodgy.

Step 10: Stir in the green onion.

Step 11: Spoon half of the filling into the prepared peppers.

Step 12: Top with half of the cheese, then fill the peppers to the top with the remaining beef and rice mixture.

Step 13: Put the pepper tops back on and pour the water into the baking dish.

Step 14: Cover tightly with foil and bake for 45 minutes.

Step 15: Remove the foil and pepper tops. Top the peppers with the remaining cheese and bake for another 5 to 10 minutes, just until the cheese has melted.

Step 16: Serve with sour cream and guacamole.