Spanish Rice Stuffed Bell Peppers - cooking recipe

Ingredients

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

Preparation

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.