Margherita® Pepperoni Spinach And Rice Stuffed Peppers
Serves: 6
Eloise Gerhold
1 January 1970
Based on User reviews:
50
Spice
58
Sweetness
48
Sourness
39
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2 tsps
Olive Oil3 cup
Long Grain White Rice1.5 cups
Chicken Broth2 cups
Baby Spinach Leaves (packed)1 cup
Provolone (shredded)Directions:
1
Cut tops off bell peppers (about 1/2 inch down from top)
2
Chop pepper tops discarding stems
3
Discard seeds from pepper bottoms
4
Place peppers in a shallow microwave-safe baking dish
5
Microwave uncovered 4 to 5 minutes or until crisp-tender; set aside to cool
6
Heat oven to 375 degrees F
7
Meanwhile, heat oil in a large saucepan over medium heat
8
Add chopped pepper tops; saute 2 minutes
9
Add rice; saute 1 minute
10
Add broth; bring to a boil over high heat
11
Reduce heat; cover and simmer 15 minutes
12
Stir pepperoni into rice
13
Cover; simmer 2 minutes or until rice is tender and liquid is absorbed
14
Stir in spinach until wilted
15
Stir in 1/2 cup of the cheese
16
Drain peppers; stand upright in same baking dish
17
Spoon rice mixture into peppers; top with remaining 1/2 cup cheese
18
Bake 20 to 25 minutes or until heated through