Margherita® Pepperoni Spinach and Rice Stuffed Peppers recipe
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Ingredients
- 4 large bell peppers, preferably a mix of red and green 2 teaspoons olive oil ¾ cup long grain white rice 1 ½ cups chicken broth 4 ounces thickly sliced deli Margherita® Sandwich or Stick Pepperoni, coarsely chopped 2 cups packed baby spinach leaves 1 cup shredded Provolone or Mozzarella cheese, divided
Nutrition Info
- 455 caloriescarbohydrate: 40.3 gcholesterol: 50 mgfat: 23.3 gfiber: 4.1 gprotein: 19.4 gsaturatedFat: 10.6 gservingSize: -sodium: 1155.3 mgsugar: 7.3 gtransFat: : -unsaturatedFat: : -
Directions Margherita® Pepperoni Spinach and Rice Stuffed Peppers
Directions
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Cut tops off bell peppers (about 1/2 inch down from top). Chop pepper tops discarding stems. Discard seeds from pepper bottoms.
Place peppers in a shallow microwave-safe baking dish. Microwave uncovered 4 to 5 minutes or until crisp-tender, set aside to cool.
Heat oven to 375 degrees F. Meanwhile, heat oil in a large saucepan over medium heat. Add chopped pepper tops, saute 2 minutes. Add rice, saute 1 minute. Add broth, bring to a boil over high heat. Reduce heat, cover and simmer 15 minutes. Stir pepperoni into rice. Cover, simmer 2 minutes or until rice is tender and liquid is absorbed. Stir in spinach until wilted. Stir in 1/2 cup of the cheese. Drain peppers, stand upright in same baking dish.
Spoon rice mixture into peppers, top with remaining 1/2 cup cheese. Bake 20 to 25 minutes or until heated through.