BELL PEPPER IN SPANISH RECIPE
SPANISH RICE STUFFED BELL PEPPERS | ALLRECIPES
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.
Provided by Knorr
Categories Trusted Brands: Recipes and Tips Knorr®
Total Time 1 hours 5 minutes
Prep Time 20 minutes
Cook Time 45 minutes
Yield 4 servings
Number Of Ingredients 6
Steps:
- 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® 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.
Nutrition Facts : Calories 560.5 calories, CarbohydrateContent 21.6 g, CholesterolContent 96.7 mg, FatContent 30.2 g, FiberContent 8 g, ProteinContent 30.6 g, SaturatedFatContent 14.4 g, SodiumContent 650 mg, SugarContent 6.6 g
SPANISH TORTILLA WITH BELL PEPPER RECIPE | MARTHA STEWART
In Spain, tortilla refers to a hearty egg-and-potato dish that's eaten warm or cold any time of day. Red bell pepper gives this version another layer of flavor.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Total Time 45 minutes
Prep Time 15 minutes
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. In a medium ovenproof nonstick skillet, heat oil over medium. Add potatoes, bell pepper, and onion; season with salt and pepper (skillet will be very full). Cover, and cook, stirring occasionally, until potatoes are crisp-tender, 14 to 16 minutes. Uncover, and cook off excess liquid, 1 to 2 minutes.
- In a bowl, whisk together eggs, parsley, hot sauce, 1/2 teaspoon salt, and teaspoon pepper. Pour egg mixture over vegetables in skillet, and stir to distribute evenly. With the back of a spatula, press down on vegetables so they lay flat and are submerged.
- Bake until tortilla is set, 12 to 16 minutes. To unmold, run a rubber spatula around edge of skillet to release tortilla; invert onto a serving plate. Drizzle tortilla with oil; garnish with parsley.
Nutrition Facts : Calories 270 g, FatContent 14 g, FiberContent 3 g, ProteinContent 16 g
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