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SPINACH AND GORGONZOLA STUFFED BELL PEPPERS
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IACP Take 5! Recipe Contest Winner - Karin A. Levin
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| 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 |
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| Remove tops of bell peppers and reserve. Coarsely chop tops of peppers, discarding stems; set aside. Remove seeds from peppers. |
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| 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. |
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| 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. |
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| 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. |
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