Spanish Rice Stuffed Bell Peppers recipe
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Ingredients
- 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
Nutrition Info
- 560.5 caloriescarbohydrate: 21.6 gcholesterol: 96.7 mgfat: 30.2 gfiber: 8 gprotein: 30.6 gsaturatedFat: 14.4 gservingSize: -sodium: 650 mgsugar: 6.6 gtransFat: : -unsaturatedFat: : -
Directions Spanish Rice Stuffed Bell Peppers
Directions
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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® Fiesta Sides™ - 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.