Spanish Rice Stuffed Bell Peppers

Thursday, 08 September 2016 - 11:20 | Views - 1,035

Ingredients

4 large bell peppers (any color or a combination of colors) - cored, seeded,

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

Directions

Prep 20 m Cook 45 m Ready In 1 h 5 m

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(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.

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.

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