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Spinach And Gorgonzola Stuffed Bell Peppers

Source: USA Rice Federation
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Rating: 1   Reviews: 1 See Reviews
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  4 servings
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
Remove tops of bell peppers and reserve. Coarsely chop tops of peppers, discarding stems; set aside. Remove seeds from peppers.

Place peppers in microproof baking dish, cover loosely and cook in microwave on high power 2 to 3 minutes or until tender crisp. Drain well; set aside.

Meanwhile, melt butter in large saucepan over medium heat. Add chopped bell pepper and garlic; cook 2 to 3 minutes or until tender crisp. Add rice; cook and stir 1 minute. Add water, salt and black pepper. Heat to boiling; stir once or twice. Reduce heat; cover and simmer 15 minutes or until liquid is absorbed.

Remove from heat. Add spinach; stir until spinach is wilted, 3 to 5 minutes. Stir in 1/2 cup cheese. Place equal amounts of rice mixture into peppers; top with remaining cheese. Bake at 375 degrees for 15 minutes.

Recipe reprinted by permission of USA Rice Federation. All rights reserved.
Date Added: 02/24/2009
Nutrition Facts per Serving
Yield:   4 servings
Calories: 364
Fat. Total: 14g
Fiber: 5g
Carbohydrates, Total: 47g
Sodium: 603mg
% Cal. from Fat: 35%
Cholesterol: 38mg
Protein: 14g
Spotlight Recipe Review See all 1 reviews »

Rating: 1
by: Sadhana Reviewed: 11/18/2010
Great recipe!
Easy to make and they don't stipulate which color pepper you use, so it's good, I always wonder when we are asked to use yellow versus red versus green, why? This one works with any color just as well.
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