Margherita Pepperoni Spinach And Rice Stuffed Peppers Recipes

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STUFFED PEPPERS WITH BEEF, RICE, SPINACH AND CHEESE



Stuffed Peppers with Beef, Rice, Spinach and Cheese image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

4 long, mild to medium chile peppers, such as moderate heat poblano or mild Italian cubanelle
1 tablespoon extra-virgin olive oil, plus some for drizzling
1 clove garlic, cracked
10 ounces triple washed spinach, stems removed and coarsely chopped
Salt and pepper
1/2 cup beef broth or chicken broth
3 cups leftover Spanish style beef and rice
1 cup tomato sauce
2 cups shredded Monterey Jack, smoked cheddar or pepper jack cheese

Steps:

  • Preheat a griddle or grill pan. Seed chile peppers. Drizzle peppers with a little oil and grill over medium high to high heat 3 or 4 minutes on each side, until tender. Transfer peppers to a broiler pan or baking sheet, hollow side up.
  • Place a small skillet on the stove top and add 1 tablespoon, 1 turn of the pan, olive oil and a crushed clove of garlic. Heat over medium flame and add spinach in bunches until it is all wilted and is giving off liquid. Season greens with salt and pepper. Remove spinach and drain. Set aside.
  • Preheat broiler to high.
  • Defrost beef and rice in microwave oven. Combine 1/2 cup broth and defrosted rice in the skillet you cooked the spinach in and reheat over medium flame. Add 1 cup tomato sauce and heat through.
  • Pile spinach and hot beef and tomato rice into peppers, mounding them up in the center of each pepper. Top liberally with grated cheese and melt cheese under broiler 3 to 5 minutes, then serve.

MARGHERITA® PEPPERONI SPINACH AND RICE STUFFED PEPPERS



Margherita® Pepperoni Spinach and Rice Stuffed Peppers image

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

Provided by Margherita Meats

Categories     Trusted Brands: Recipes and Tips     Margherita® Meats

Time 1h

Yield 4

Number Of Ingredients 7

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

Steps:

  • 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.

Nutrition Facts : Calories 455 calories, Carbohydrate 40.3 g, Cholesterol 50 mg, Fat 23.3 g, Fiber 4.1 g, Protein 19.4 g, SaturatedFat 10.6 g, Sodium 1155.3 mg, Sugar 7.3 g

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