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 calories
carbohydrate: 40.3 g
cholesterol: 50 mg
fat: 23.3 g
fiber: 4.1 g
protein: 19.4 g
saturatedFat: 10.6 g
servingSize: -
sodium: 1155.3 mg
sugar: 7.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cut tops off bell peppers (about 1/2 inch down from top). Chop pepper tops discarding stems. Discard seeds from pepper bottoms.

  2. Place peppers in a shallow microwave-safe baking dish. Microwave uncovered 4 to 5 minutes or until crisp-tender, set aside to cool.

  3. 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.

  4. Spoon rice mixture into peppers, top with remaining 1/2 cup cheese. Bake 20 to 25 minutes or until heated through.

Recipe Yield

4 servings

Recipe Note

A fresh take on the classic baked, stuffed pepper, bursting with chopped, thick-sliced Margherita® Pepperoni, baby spinach, rice and bubbling provolone cheese.

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