Spanish Rice Stuffed Bell Peppers
Description
Colorful bell peppers stuffed with a hearty combination of chorizo sausage, corn, ground beef, Spanish rice, and cheese make a delicious weeknight meal.
Ingredients
•
cooking spray
•
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 3/5 ounce) package Knorr® Fiesta Sides™ - Spanish Rice
•
1 cup shredded Mexican cheese blend or Monterey Jack cheese, divided
Directions
1
Preheat the oven to 375 degrees (190 degrees C). Spray an 8- or 9-inch square baking dish with cooking spray, and set aside. Finely chop pepper tops, and set aside.
2
Heat a large nonstick skillet over medium-high. 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, about 10 minutes.
3
Stir 2 cups water, Knorr® Fiesta Sides™ - Spanish Rice, and chopped pepper tops to the skillet. Cook according to package directions. Stir in 3/4 cup cheese and let stand 2 minutes. Stuff peppers equally with rice mixture and arrange in the prepared baking dish. Add 2 tablespoons water to the baking dish and cover tightly with foil.
4
Bake until peppers are tender, about 45 minutes. Remove and discard the foil. Sprinkle peppers evenly with remaining 1/4 cup cheese. Continue to bake until the cheese melts, about 2 minutes.