Margherita® Pepperoni Spinach And Rice Stuffed Peppers Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C).
• STEP 2.Cut the tops off the peppers and remove the seeds and membranes.
• STEP 3.In a large skillet, cook the Margherita® Pepperoni until crispy. Remove from the skillet and set aside.
• STEP 4.In the same skillet, sauté the spinach until wilted. Remove from the skillet and set aside.
• STEP 5.In a bowl, combine the cooked rice, crispy Margherita® Pepperoni, and sautéed spinach. Mix well.
• STEP 6.Stuff the peppers with the rice mixture and place them in a baking dish.
• STEP 7.Cover the baking dish with foil and bake for 25 minutes.
• STEP 8.Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the filling is heated through.
• STEP 9.Serve the stuffed peppers hot, garnished with fresh herbs if desired.

Cooking Tips

• You can use any color of bell peppers for this recipe.
• Feel free to add other vegetables or spices to the rice mixture for extra flavor.
• Leftover stuffed peppers can be stored in the refrigerator for up to 3 days.

Storage and Serving

• These Margherita® Pepperoni Spinach and Rice Stuffed Peppers are best served hot.
• Garnish with fresh herbs like parsley or basil for added freshness.
• Serve as a main course with a side salad or as a side dish with grilled chicken or fish.