Spanish Rice Stuffed Bell Peppers

Spanish Rice Stuffed Bell Peppers

Cook up Knorr's delicious Spanish Rice Stuffed Bell Peppers recipe made with chorizo sausage, Monterey Jack cheese, Knorr® Rice Sides™ Spanish Rice & more.
  • 45 mins

    Cooking Time

  • Difficulty

  • 20 mins

    Prep Time

  • 4 People

    Serves

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

  1. PREHEAT oven to 375°. 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® Fiesta Sides™ - 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.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (g) 560.0
Calcium (g) 20.0 %
Carbohydrates (g) 49.0 g
Cholesterol (g) 90.0 mg
Fat (g) 26.0 g
Fiber (g) 6.0 g
Iron (g) 25.0 %
Protein (g) 31.0 g
Saturated Fat (g) 11.0 g
Sodium (g) 1000.0 mg
Sugars (g) 9.0 g
Trans Fat (g) 0.0 g

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