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Margherita® Pepperoni Spinach and Rice Stuffed Peppers

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)16.7076
Energy (kCal)196.74
Carbohydrates (g)2.835
Total fats (g)12.9312
  • Cuisine

    European >> Italian >> Italian

  • Dietary Style

  • Preparation Time

    Cooking Time - 30 minutes, Preparation Time - 10 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut tops off bell peppers (about 1/2 inch down from top). Chop pepper tops discarding stems. Discard seeds from pepper bottoms. | 2. Place peppers in a shallow microwave-safe baking dish. Microwave uncovered 4 to 5 minutes or until crisp-tender; set aside to cool. | 3. 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. | 4. Spoon rice mixture into peppers; top with remaining 1/2 cup cheese. Bake 20 to 25 minutes or until heated through. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    bell pepper green 4 - - - -
    olive oil 2 teaspoons 79.56 0.0 0.0 9.0
    grain white rice 3/4 cup - - - -
    chicken broth 1 1/2 cups 117.18 2.835 16.7076 3.9312
    baby spinach leaf 2 cups - - - -
    provolone mozzarella cheese 1 cup shredded divided - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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