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

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Margherita® Pepperoni Spinach and Rice Stuffed Peppers

"A fresh take on the traditional baked, filled pepper, bursting with chopped, thick-sliced Margherita® Pepperoni, toddler spinach, rice and effervescent provolone cheese."

Ingredients :

• four big bell peppers, preferably a mix of crimson and green
• 2 teaspoons olive oil
• 3/four cup lengthy grain white rice
• 1 1/2 cups bird broth
• four oz thickly sliced deli Margherita® Sandwich or Stick Pepperoni, coarsely chopped
• 2 cups packed child spinach leaves
• 1 cup shredded Provolone or Mozzarella cheese, divided

Instructions :

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

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

Notes :

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