- Preparation Time : 20 mins | Cooking Time : 45 mins | Makes 4 Servings
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Nutritional Information
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Calories | 560.0 |
| Total Fat | 26.0 g |
| Saturated Fat | 11.0 g |
| Cholestrol | 90.0 mg |
| Sodium | 1000.0 mg |
| Total Carbs | 49.0 g |
| Dietary Fiber | 6.0 g |
| Sugars | 9.0 g |
| Protein | 31.0 g |
Ingredients List
- 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® Spanish Rice Side
- 1 cup shredded Mexican cheese blend or Monterey Jack cheese, divided
DIRECTIONS
-
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.
-
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.
-
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.
-
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.
