Spanish Rice Stuffed Bell Peppers

• 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(R) Fiesta SidesTM - Spanish Rice
• 1 cup shredded Mexican cheese blend or Monterey Jack cheese, divided

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.

bell peppers, chorizo, fresh corn kernels, lean ground beef, fiesta sides, cheese

Taken from www.allrecipes.com/recipe/255272/spanish-rice-stuffed-bell-peppers/ (may not work)