.
home
home
00
Spanish Rice Stuffed Bell PeppersSpanish Rice Stuffed Bell Peppers
Spanish Rice Stuffed Bell Peppers
Spanish Rice Stuffed Bell Peppers
Logo
Recipe - Gourmet Garage Corporate
SpanishRiceStuffedBellPeppers1.jpg
Spanish Rice Stuffed Bell Peppers
Prep Time20 Minutes
Servings4
Cook Time45 Minutes
Calories230
Ingredients
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 oz lean ground beef
1 package Knorr® Fiesta Sides - Spanish Rice
1 cup shredded Mexican cheese blend or Monterey Jack cheese, divided
Directions

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.

 

Nutritional Information
  • 26 g Total fat
  • 0 g Saturated Fat
  • 0 g Trans Fat
  • 90 mg Cholesterol
  • 1000 mg Sodium
  • 49 g Total Carbs
  • 6 g Dietary Fiber
  • 9 g Sugars
  • 31 g Protein
20 minutes
Prep Time
45 minutes
Cook Time
4
Servings
230
Calories

Shop Ingredients

Makes 4 servings
4 large bell peppers, (any color or a combination of colors), cored and seeded, tops reserved
Fresh Rainbow Bell Peppers, 3 each
Fresh Rainbow Bell Peppers, 3 each
$7.99$2.66 each
4 ounces chorizo, (1 small link), finely chopped
Not Available
1 cup fresh corn kernels or thawed frozen corn kernels
Birds Eye Steamfresh Super Sweet Corn, 10 oz
Birds Eye Steamfresh Super Sweet Corn, 10 oz
$3.49$0.35/oz
8 oz lean ground beef
Tajima Wagyu Ground Beef, 16 oz
Tajima Wagyu Ground Beef, 16 oz
$9.99$0.62/oz
1 package Knorr® Fiesta Sides - Spanish Rice
Near East Spanish Rice Pilaf Mix, 6.75 oz
Near East Spanish Rice Pilaf Mix, 6.75 oz
On Sale! Limit 4
$2.15 was $3.59$0.32/oz
1 cup shredded Mexican cheese blend or Monterey Jack cheese, divided
Sargento Traditional Cut 4 Cheese Mexican Natural Cheese, 8 oz
Sargento Traditional Cut 4 Cheese Mexican Natural Cheese, 8 oz
On Sale! Limit 4
$4.99 was $5.84$0.62/oz

Nutritional Information

  • 26 g Total fat
  • 0 g Saturated Fat
  • 0 g Trans Fat
  • 90 mg Cholesterol
  • 1000 mg Sodium
  • 49 g Total Carbs
  • 6 g Dietary Fiber
  • 9 g Sugars
  • 31 g Protein

Directions

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.