Spanish Rice Stuffed Bell Peppers

Spanish Rice Stuffed Bell Peppers

Fixings

4 huge chime peppers (any tone or a blend of tones) - cored, cultivated, tops saved

4 ounces chorizo, finely slashed

1 cup new corn portions or defrosted frozen corn

8 ounces lean ground meat

1 (5.6 ounce) bundle Knorr® Fiesta Sides™ - Spanish Rice

1 cup destroyed Mexican cheddar mix or Monterey Jack cheddar, separated

Directions

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Stage 1

Preheat stove to 375 degrees. Splash 8-or 9-inch square baking dish with no-stick cooking shower; put away. Finely cleave pepper tops; put away.

Stage 2

Heat huge nonstick skillet over medium-high and cook chorizo and corn until corn starts to become brilliant and chorizo starts to brown, around 5 minutes. Add ground meat and cook until sautéed.

Stage 3

Mix 2 cups water, Knorr® Fiesta Sides™ - Spanish Rice and hacked pepper tops into skillet and cook as per bundle headings. Mix in 3/4 cup cheddar and let stand 2 minutes. Equitably stuff peppers with rice combination and organize in pre-arranged baking dish. Add 2 tablespoons water to baking dish and cover firmly with foil.

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Stage 4

Prepare 45 minutes or until peppers are delicate; sprinkle peppers uniformly with staying 1/4 cup cheddar and heat 2 minutes or until cheddar liquefies. Appreciate it !!

Spanish Rice Stuffed Bell Peppers Video :