|
 |
IACP Take 5! Recipe Contest Winner - Karin A. Levin
Yield: Makes 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.
Nutrition Facts
Calories 364
Total Fat 14g
Cholesterol 38mg
Sodium 603mg
Total Carbohydrate 47g
Dietary Fiber 5g
Protein 14g
|
 |
