Name: Margherita® Pepperoni Spinach & Rice Stuffed Peppers
Prep time: 10 min
Cook time: 50 min
Yield: 4
Ingredients: 4 Large Bell Peppers, Preferably A Mix Of Red And Green; 2 Tsp. 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 (3 Ounces); 1 Cup (4 Ounces) Shredded Provolone Or Mozzarella Cheese, Divided

Margherita® Pepperoni Spinach & Rice Stuffed Peppers

Total Time:

1 hr 0 mins

Skill Level:

Intermediate

Servings:

4 Servings

Your family will love this fresh take on the classic baked, stuffed pepper bursting with chopped, thick-sliced Margherita® Pepperoni, baby s… View More

Your family will love this fresh take on the classic baked, stuffed pepper bursting with chopped, thick-sliced Margherita® Pepperoni, baby spinach, rice and bubbling provolone cheese.

Print:

Ingredients

Pepperoni Stick 20 Oz.

Large Bell Peppers, Preferably A Mix Of Red And Green

2 Tsp.

Olive Oil

2 Tsp.

3/4 Cup

Long Grain White Rice

3/4 Cup

1 1/2 Cups

Chicken Broth

1 1/2 Cups

4 Ounces

Thickly Sliced Deli Margherita® Sandwich Or Stick Pepperoni*, Coarsely Chopped

4 Ounces

2 Cups

Packed Baby Spinach Leaves (3 Ounces)

2 Cups

1 Cup

(4 Ounces) Shredded Provolone Or Mozzarella Cheese, Divided

1 Cup

Directions

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°F. Meanwhile, heat oil in a large saucepan over medium heat. Add chopped pepper tops; sauté 2 minutes. Add rice; sauté 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.

There's Italian, and then there's Margherita

Ingredients

Pepperoni Stick 20 Oz.

Large Bell Peppers, Preferably A Mix Of Red And Green

2 Tsp.

Olive Oil

2 Tsp.

3/4 Cup

Long Grain White Rice

3/4 Cup

1 1/2 Cups

Chicken Broth

1 1/2 Cups

4 Ounces

Thickly Sliced Deli Margherita® Sandwich Or Stick Pepperoni*, Coarsely Chopped

4 Ounces

2 Cups

Packed Baby Spinach Leaves (3 Ounces)

2 Cups

1 Cup

(4 Ounces) Shredded Provolone Or Mozzarella Cheese, Divided

1 Cup

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