Margherita® Pepperoni Spinach and Rice Stuffed Peppers
Margherita® Pepperoni Spinach and Rice Stuffed Peppers might be just the main course you are searching for. One serving contains 413 calories, 17g of protein, and 22g of fat. This recipe serves 4. This recipe covers 26% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and fodmap friendly diet. Head to the store and pick up stick pepperoni, chicken broth, olive oil, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 1 hour.
Instructions
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 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.
Spoon rice mixture into peppers; top with remaining 1/2 cup cheese.
Bake 20 to 25 minutes or until heated through.