Spanish Rice Stuffed Bell Peppers

Ingredients

For 4 servings

• •cooking spray
• •4 large bell peppers (any color or a combination of colors) - cored, seeded, tops reserved
• •4 ounces chorizo, finely chopped
• •1 tasse fresh corn kernels or thawed frozen corn
• •8 ounces lean ground beef
• •1 (5.6 ounce) package Knorr® Fiesta Sides™ - Spanish Rice
• •1 tasse shredded Mexican cheese blend or Monterey Jack cheese, divided

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.