Description Edit

Makes 4 servings

Ingredients Edit

Directions Edit

  1. Remove tops of bell peppers and reserve. Coarsely chop tops of peppers, discarding stems; set aside. Remove seeds from peppers.
  2. Place peppers in microwave-proof baking dish, cover loosely and cook in microwave on high power 2 to 3 minutes or until tender crisp. Drain well; set aside.
  3. Meanwhile, melt butter in large saucepan over medium heat.
  4. Add chopped bell pepper and garlic; cook 2 to 3 minutes or until tender crisp.
  5. Add rice; cook and stir 1 minute.
  6. Add water, salt and black pepper. Heat to boiling; stir once or twice.
  7. Reduce heat; cover and simmer 15 minutes or until liquid is absorbed.
  8. Remove from heat. Add spinach; stir until spinach is wilted, 3 to 5 minutes.
  9. Stir in ½ cup cheese.
  10. Place equal amounts of rice mixture into peppers; top with remaining cheese.
  11. Bake at 375 °F for 15 minutes.

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