Margherita Pepperoni Spinach and Rice Stuffed Peppers Recipe

Recipesfull introduces to you: Popular Recipes. (Margherita Pepperoni Spinach and Rice Stuffed Peppers Recipe). A fresh take on the classic baked, stuffed pepper, bursting with chopped, thick-sliced Margherita® Pepperoni, baby spinach, rice and bubbling provolone cheese.

Brief

Prep 10 mins

Cook: 30 mins

Additional: 20 mins

Total: 1hr

Servings: 4

Yield: 4 servings

Margherita Pepperoni Spinach and Rice Stuffed Peppers Recipe

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

Tips

Directions

Step 1

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

Step 2

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

Step 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.

Step 4

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

Nutritional Information

Margherita Pepperoni Spinach and Rice Stuffed Peppers Recipe

Servings Per Recipe:4

Calories: 455

% Daily Value *

Protein: 19.4g 39%

Carbohydrates: 40.3g 13%

Dietary Fiber: 4.1g 16%

Sugars: 7.3g

Fat: 23.3g 36%

Saturated Fat: 10.6g 53%

Cholesterol: 50mg 17%

Vitamin A Iu: 6831.8IU 137%

Niacin Equivalents: 5.9mg 45%

Vitamin B6: 0.6mg 37%

Vitamin C: 213.6mg 356%

Folate: 188mcg 47%

Calcium: 285.5mg 29%

Iron: 2.8mg 16%

Magnesium: 49.4mg 18%

Potassium: 515.2mg 14%

Sodium: 1155.3mg 46%

Thiamin: 0.3mg 33%

Calories From Fat: 209.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.