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Spanish Rice Stuffed Bell Peppers
Spanish Rice Stuffed Bell Peppers
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Chorizo and beef stuffed peppers with Spanish rice, corn, and cheese - a flavorful weeknight dinner!
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
Instructions:
  • Preheat the oven to 375 degrees. Grease an 8- or 9-inch square baking dish with cooking spray. Finely chop the pepper tops and set them aside.
  • In a large nonstick skillet over medium-high heat, sauté chorizo and corn until the corn starts to turn golden and the chorizo starts to brown, approximately 5 minutes. Then, add the ground beef and cook until browned.
  • Combine 2 cups water, Knorr® Fiesta Sides™ - Spanish Rice, and chopped pepper tops in a skillet. Follow package directions to cook. Mix in 3/4 cup cheese and let sit for 2 minutes. Fill peppers evenly with rice mixture and place in a baking dish. Pour 2 tablespoons of water into the dish and cover securely with foil.
  • Bake for 45 minutes or until peppers are tender. Sprinkle evenly with the remaining 1/4 cup of cheese and bake for an additional 2 minutes, or until the cheese is melted and bubbly.

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