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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.
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45 mins
Cooking Time
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20 mins
Prep Time
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4 People
Serves
- 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 |
Let’s get cooking
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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.
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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.
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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.
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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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What you’ll need
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![Knorr Spanish Rice packshot]()
Simple and Delicious Dinner Sides
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