Mix the seasoning into the ground beef. Add the chayote, corn, onion, and Mexican rice. Set aside.
To prepare the bell peppers, cut off the top of the bell peppers and remove seeds.
Prepare sauce by mixing 2 cups of hot water, 1 1/2 cups crushed tomatoes, salt, 2-tablespoons oil and 1-tablespoon lemon juice. Taste and adjust salt.
Stuff each of the bell peppers with the rice-beef mixture.
Place the stuffed peppers side by side in an oven safe skillet and top with tomato sauce.
Cover the skillet and bake for 30-45 minutes until beef is cooked and peppers start to soften. If the beef seems to be drying out, add more sauce and a splash of chicken stock at the bottom of the skillet.
Once cooked, remove from the oven and let cool on plate.
Pair these delicious bell peppers with an ice-cold Mexican beer.
Once again our guest Chef Shelly Gilad from Shelly’s Humble Kitchen shares a recipe for delicate alfajores, a traditional biscuit with milk caramel filling that is famous throughout Spain and Latin America.
The modern chutney was born from a mix of Indian spices and chili peppers from the Americas and it’s a popular condiment to enjoy with a ‘picada’, a mix of different cold cuts, cheeses and nuts in Latin America.