Spanish Rice Stuffed Bell Peppers

Method

1. 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. 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. 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. 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.

Nutrition

calories

561 kcal

fatContent

30 g

fiberContent

8 g

sugarContent

7 g

sodiumContent

650 mg

proteinContent

31 g

cholesterolContent

97 mg

carbohydrateContent

22 g

saturatedFatContent

14 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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