Ingredients1 h 5 m servings 560
- 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.
- 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(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.
- 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.
Per Serving: 560 calories; 30.2 21.6 30.6 97 650 Full nutrition
ReviewsRead all reviews 5
It was really good something kinda new for us to eat but it was great. Definitely adding this on the menu.
Great recipe, only changes I made were that I used mild Italian sausage instead of chorizo because I could get any at the time. I also added half a chopped sweet onion and 2 cloves of fresh minc...
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. ...
Easy to make, tasted great! Spice it up with green chilis as needed.