1/2 tsp. each of the following spices: cumin, dried oregano and paprika
Salt and pepper to taste
1/2 cup frozen kernel corn
2 medium yellow or red peppers, with the cap end cut off and the seeds removed
25 g light cheese, grated (mozzarella, cheddar or other)
Fresh coriander to taste
Total lipids:13 gr
Total carbohydrates:34 gr
Preheat the oven to 180°C (350°F).
Cook the rice in a casserole dish filled with water until it is al dente. Drain and set aside.
In a non-stick skillet, heat the oil. Cook the onion until it is golden. Add the meat and break it up with a wooden spoon to spread it in the skillet. Let the meat brown a few minutes without stirring. Stir and continue cooking until the meat has lost its pink colour. Add the seasonings and continue cooking a few seconds so that the flavour of the spices is diffused. Add the corn and the cooked rice. Mix well.
Fill the empty peppers with this stuffing, tamping it down lightly. Place the peppers in an oven dish and garnish with cheese. Pour a coating of water at the bottom of the dish.
Cook 25 to 30 minutes or until the peppers are very tender.