Recipes Margherita® Pepperoni Spinach and Rice Stuffed Peppers 4.3 (4) 3 Reviews 2 Photos A fresh take on the classic baked, stuffed pepper, bursting with chopped, thick-sliced Margherita® Pepperoni, baby spinach, rice and bubbling provolone cheese. Recipe by Margherita Meats Published on October 21, 2013 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 2 2 Prep Time: 10 mins Cook Time: 30 mins Additional Time: 20 mins Total Time: 1 hrs Servings: 4 Yield: 4 servings Jump to Nutrition Facts 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 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 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. I Made It Print Nutrition Facts (per serving) 455 Calories 23g Fat 40g Carbs 19g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 455 % Daily Value * Total Fat 23g 30% Saturated Fat 11g 53% Cholesterol 50mg 17% Sodium 1155mg 50% Total Carbohydrate 40g 15% Dietary Fiber 4g 15% Total Sugars 7g Protein 19g Vitamin C 214mg 1,068% Calcium 286mg 22% Iron 3mg 16% Potassium 515mg 11% * 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved