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 calories
carbohydrate: 21.6 g
cholesterol: 96.7 mg
fat: 30.2 g
fiber: 8 g
protein: 30.6 g
saturatedFat: 14.4 g
servingSize: -
sodium: 650 mg
sugar: 6.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Recipe Yield

4 servings

Recipe Note

Colorful bell peppers are stuffed with a combination of chorizo sausage, corn kernels, browned ground beef, Spanish rice, and cheese for a delicious weeknight meal.

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