BCL - Margherita® Pepperoni Spinach and Rice Stuffed Peppers Best Dishes

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Margherita® Pepperoni Spinach and Rice Stuffed Peppers

"A clean take on the conventional baked, stuffed pepper, bursting with chopped, thick-sliced Margherita® Pepperoni, baby spinach, rice and effervescent provolone cheese."

Ingredients :

• four massive bell peppers, preferably a mix of purple and green
• 2 teaspoons olive oil
• 3/four cup long grain white rice
• 1 half cups bird broth
• 4 ounces thickly sliced deli Margherita® Sandwich or Stick Pepperoni, coarsely chopped
• 2 cups packed infant spinach leaves
• 1 cup shredded Provolone or Mozzarella cheese, divided

Instructions :

Prep : 10M	Cook : 4M	Ready in : 1H

• Cut tops off bell peppers (approximately 1/2 inch down from pinnacle). Chop pepper tops discarding stems. Discard seeds from pepper bottoms.
• Place peppers in a shallow microwave-safe baking dish. Microwave exposed 4 to 5 mins or till crisp-gentle; set aside to chill.
• Heat oven to 375 stages F. Meanwhile, warmth oil in a big saucepan over medium heat. Add chopped pepper tops; saute 2 minutes. Add rice; saute 1 minute. Add broth; convey to a boil over excessive warmth. Reduce warmness; cowl and simmer 15 minutes. Stir pepperoni into rice. Cover; simmer 2 mins or until rice is smooth and liquid is absorbed. Stir in spinach till wilted. Stir in half cup of the cheese. Drain peppers; stand upright in equal baking dish.
• Spoon rice aggregate into peppers; top with final half of cup cheese. Bake 20 to twenty-five mins or until heated through.

Notes :

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