Spinach and Gorgonzola Stuffed Bell Peppers
- 4 large red bell peppers
- 1 tablespoon butter
- 4 cloves garlic, minced
- 1 cup uncooked rice
- 2 cups water
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3 cups coarsely chopped fresh spinach leaves
- 3/4 cup crumbled Gorgonzola cheese, divided
Preheat the oven to 375 degrees F. Remove the tops of the bell peppers and reserve. Coarsely chop the tops of the peppers, discarding the stems; set aside. Remove the seeds from the peppers.
Place the peppers in a microwave-proof baking dish, cover loosely and cook in the microwave on high power 2 to 3 minutes, or until tender crisp. Drain well; set aside.
Meanwhile, melt the butter in a large saucepan over medium heat. Add the chopped bell pepper and garlic; cook 2 to 3 minutes or until tender crisp. Add the rice; cook and stir 1 minute. Add the water, salt and black pepper. Heat to boiling; stir once or twice. Reduce the heat; cover and simmer 15 minutes, or until liquid is absorbed.
Remove from the heat. Add the spinach; stir until the spinach is wilted, 3 to 5 minutes. Stir in 1/2 cup cheese. Place equal amounts of the rice mixture into the peppers; top with the remaining cheese. Bake for 15 minutes.
Recipe reprinted by permission of USA Rice Federation. All rights reserved.
nutrition information per serving
364 calories; 14g total fat; 38mg cholesterol; 603mg sodium; 47g carbohydrates; 5g fiber; 14g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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