Margherita® Pepperoni Spinach and Rice Stuffed Peppers

Margherita® Pepperoni Spinach and Rice Stuffed Peppers

1 Review 1 Pic
  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    1 h
Recipe by  Margherita Meats

“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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Ingredients

Adjust Servings

Original recipe yields 4 servings

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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.

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Review (1)

Rate This Recipe
Syann Deandrade
0

Syann Deandrade

Great!I tried and my family loved it just as much as I did .They scarfed down every last crumb.!!:-)

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 455 cal
  • 23%
  • Fat
  • 23.3 g
  • 36%
  • Carbs
  • 40.3 g
  • 13%
  • Protein
  • 19.4 g
  • 39%
  • Cholesterol
  • 50 mg
  • 17%
  • Sodium
  • 1155 mg
  • 46%

Based on a 2,000 calorie diet

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