- 4 large bell peppers (any color or a combination of colors) - cored, seeded, tops reserved
- 4 ounces chorizo, finely chopped
- 1 cup fresh corn kernels or thawed frozen corn
- 8 ounces lean ground beef
- 1 (5.6 ounce) package Knorr® Fiesta Sides™ - Spanish Rice
- 1 cup shredded Mexican cheese blend or Monterey Jack cheese, divided
- Preheat oven to 375 degrees. Spray 8- or 9-inch square baking dish with no-stick cooking spray; set aside. Finely chop pepper tops; set aside.
- Heat large nonstick skillet over medium-high and cook chorizo and corn until corn begins to turn golden and chorizo begins to brown, about 5 minutes. Add ground beef and cook until browned.
- Stir 2 cups water, Knorr(R) Fiesta Sides(TM) - Spanish Rice and chopped pepper tops into skillet and cook according to package directions. Stir in 3/4 cup cheese and let stand 2 minutes. Evenly stuff peppers with rice mixture and arrange in prepared baking dish. Add 2 tablespoons water to baking dish and cover tightly with foil.
- Bake 45 minutes or until peppers are tender; sprinkle peppers evenly with remaining 1/4 cup cheese and bake 2 minutes or until cheese melts.
05/20/2018
recipepes.com
Spanish Rice Stuffed Bell Peppers, recipe
PT15M
PT1H
5
455 calories
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