Margherita® Pepperoni Spinach And Rice Stuffed Peppers

Ingredients

• Servings: 4
• 4 large bell peppers, preferably a mix of red and green
• 2 teaspoons olive oil
• 3/4 cup long grain white rice
• 1 1/2 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

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 1 hr


• 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.