Ingredients
- jasmine rice 100g
- chorizo 100g (sliced)
- ground beef 150g (preferably hand-cut)
- onion 100g (coarsely chopped)
- garlic 10g (coarsely chopped)
- whole tomato 200 ml (remove seeds and crush)
- water 80 ml
- ketchup 20g
- sweet corn 80g
- salad oil as needed
- peppers (prepare as much as the stuffing can fill)
- pizza cheese to taste
Spices
- chili powder 15g
- paprika powder 10g
- cumin powder 8g
- oregano to taste
- Boil water for about 10 minutes while mixing in jasmine rice. Then, strain in a colander.
- Oil a pan and fry the garlic. When garlic aroma is evident, add ground beef and chorizo. Continue frying on medium heat. When meat is browned, add onions and sweet corn. Fry until tender.
- Add all the spices and stir-fry. When aromatic, mix in jasmine rice and ketchup.
- Add whole tomatoes and water to mix and simmer for 15 to 20 minutes on low to medium heat until the water boils off. Season the mixture with salt and pepper. Remove from heat.
- Cut peppers in half vertically and remove seeds. Pack the stuffing into peppers.
- Bake the stuffed peppers in an oven at 200 degrees C for about 10 minutes, then add pizza cheese and bake for another 5 minutes to complete.