Rice and corn stuffed peppers

Ingredients

• 5–6 medium-to-large bell peppers
• 2 tbsp olive oil
• 1/2 large yellow onion, chopped
• 570 g lean ground beef or turkey (1 1/4 lb)
• 250 ml tomato sauce
• 100 ml water
• Salt, pepper, paprika, garlic powder
• 1 cup cooked rice
• 1/2 cup corn
• 1 1/2 cups mozzarella
• 1/4 cup fresh parsley, finely chopped

Instructions

1. Preheat the oven to 175°C (350°F). Cut the tops off the peppers and clean the insides.
2. Sauté the chopped onion and pepper trimmings in olive oil, add the meat, then the tomato sauce, water and seasonings. Cover briefly.
3. Stir in the cooked rice and corn, and remove from the heat.
4. Stuff the peppers and stand them in a lightly oiled baking dish.
5. Bake 25 minutes, then top with mozzarella and return to the oven until gratinéed. Finish with parsley.