STUFFED PEPPERS WITH SPANISH RICE RECIPES

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SPANISH RICE STUFFED BELL PEPPERS | ALLRECIPES



Spanish Rice Stuffed Bell Peppers | Allrecipes image

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

4 large bell peppers (any color or a combination of colors) - cored, seeded, tops reserved
4 ounces chorizo, finely chopped
1 cup fresh corn kernels or thawed frozen corn
8 ounces lean ground beef
1 (5.6 ounce) package Knorr® Fiesta Sides™ - Spanish Rice
1 cup shredded Mexican cheese blend or Monterey Jack cheese, divided

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 STUFFED PEPPERS RECIPE - FOOD.COM



Spanish Stuffed Peppers Recipe - Food.com image

This is my own creation . . . love Spanish rice and poblano peppers! This can also be made using left-over Spanish rice (Recipe #173102). For directions on how to roast peppers see note at the bottom.

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours

Yield 6 serving(s)

Number Of Ingredients 18

1 cup onion, finely chopped
1 garlic clove, minced
1 tablespoon vegetable oil
1 (16 ounce) can diced tomatoes
1 1/2 cups water
1/2 cup bottled chili sauce
1 jalapeno, seeded and minced (optional)
1/2 teaspoon chili powder
1/2 teaspoon cumin
1 teaspoon salt
1 dash pepper
1 teaspoon brown sugar
1/2 teaspoon Worcestershire sauce
1/4 cup fresh cilantro (optional)
3/4 cup uncooked white rice
6 large poblano peppers, roasted
1 (15 ounce) can black beans, drained
8 ounces monterey jack cheese, shredded (2 cups, divided)

Steps:

  • Spanish Rice (can be made in advance):.
  • Sauté onion, garlic and pepper in vegetable oil until tender.
  • Add rest of ingredients.
  • Stir, cover and simmer for 35-40 minutes.
  • Stuffed Peppers:.
  • Spray casserole dish with non-stick spray.
  • Cut slit in one side of each chili, removing seeds and membrane, carefully leaving the stem intact.
  • Mix together Spanish rice, beans and 1 cup cheese.
  • Divide the rice/bean mixture between the poblano peppers.
  • Place in casserole dish, cover and bake in 350°F oven for 35 minutes or until chiles are tender.
  • Sprinkle top with remaining cheese (1 cup) and continue baking until melted (approximately 5 minutes).
  • Note: Place peppers on a foil-lined baking sheet. Bake in a 425°F oven for 20-25 minutes until skin is bubbly and browned. Cool in ziplock bag or covered casserole dish for 30 minutes or until cool enough to handle. Peel skin. This process can also be done on an outside grill or over a gas burner.

Nutrition Facts : Calories 418.2, FatContent 16.8, SaturatedFatContent 8.2, CholesterolContent 35.7, SodiumContent 1283.7, CarbohydrateContent 50.8, FiberContent 11.1, SugarContent 5.2, ProteinContent 19.4

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