1-First, preheat your oven to 180°C (350°F) and get those capsicums ready by cutting off the tops and scooping out the seeds. This step makes them perfect little holders for your yummy filling! Heat the olive oil in a skillet over high heat, then toss in the chopped onion and minced garlic for about 2 minutes until they smell amazing.

2-Next, add the 350g lean ground beef and cook it until it’s browned all over, stirring to break it up. Now, mix in the spices that’s the 1/2 teaspoon cayenne pepper, 1 tablespoon dried oregano, 2 teaspoons cumin, 2 teaspoons coriander, 1.5 teaspoons onion powder, and 3/4 teaspoon salt along with the 1/4 cup tomato paste. Stir well, then add the 1/2 cup uncooked rice, 1 cup corn kernels, and 1 1/4 cups low-sodium chicken broth.

3-Simmer this mixture covered on medium-low heat for 13-15 minutes until the rice is almost done. Stir in the 1 cup finely sliced green onions, then fill each capsicum with half the mixture, add half the 1 1/2 cups shredded mozzarella, and top with the rest of the mixture. Pop the tops back on, place them in a baking dish with 1/2 cup water, cover with foil, and bake for 45 minutes.

4-After that, remove the foil and tops, sprinkle on the remaining cheese, and bake uncovered for another 5-10 minutes until the cheese melts perfectly. Let it cool a bit and serve with sour cream and guacamole if you like! Prep time is about 20 minutes, and total cook time is around 1 hour 30 minutes, so it’s ready before you know it.