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Spanish Rice Stuffed Bell Peppers


"Colorful bell peppers are stuffed with a combination of chorizo sausage, corn kernels, browned ground beef, Spanish rice, and cheese for a delicious weeknight meal."
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1 h 5 m servings 560 cals
Original recipe yields 4 servings

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  1. Preheat oven to 375 degrees. 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(R) Fiesta Sides(TM) - 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.

Nutrition Facts

Per Serving: 560 calories; 30.2 g fat; 21.6 g carbohydrates; 30.6 g protein; 97 mg cholesterol; 650 mg sodium. Full nutrition

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Read all reviews 3
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It was really good something kinda new for us to eat but it was great. Definitely adding this on the menu.

I loved this so much!! Didn’t change a thing and it was perfect!

I have actually made this several times I usually incorporate adobo peppers, pinto beans, corn, as well as tomatillos to balance out the spice. I also use this to make stuffed cabbage as well. ...