Spinach and Gorgonzola Stuffed Bell Peppers

Spinach and Gorgonzola Stuffed Bell Peppers Recipe from Italy

Region / culture: Italy | Servings: 4 |

Vegetarian diet

Introduction

Spinach and Gorgonzola Stuffed Bell Peppers are a delicious and nutritious dish that combines the flavors of fresh spinach, creamy Gorgonzola cheese, and sweet red bell peppers. This recipe is perfect for a vegetarian main course or a side dish for a special meal.

History

The combination of spinach and Gorgonzola cheese has been a popular flavor pairing in Italian cuisine for centuries. This recipe takes that classic combination and adds a twist by stuffing it into sweet red bell peppers for a unique and flavorful dish.

Ingredients

4 large red bell peppers
1 tbsp butter
4 cloves garlic, minced
1 cup uncooked rice
2 cups water
0.75 tsp salt
0.5 tsp ground black pepper
3 cups coarsely chopped fresh spinach leaves
0.75 cup crumbled gorgonzola cheese, divided

How to prepare

Remove the tops of the bell peppers and set them aside. Coarsely chop the tops of the peppers, discarding the stems.
Remove the seeds from the peppers.
Place the peppers in a microwave-proof baking dish, cover loosely, and cook in the microwave on high power for 2 to 3 minutes or until they are tender-crisp. Drain well and set aside.
Meanwhile, melt the butter in a large saucepan over medium heat.
Add the chopped bell pepper and garlic to the saucepan and cook for 2 to 3 minutes or until they are tender-crisp.
Add the rice to the saucepan and cook and stir for 1 minute.
Add the water, salt, and black pepper to the saucepan. Heat the mixture until it boils, stirring once or twice.
Reduce the heat, cover the saucepan, and simmer for 15 minutes or until the liquid is absorbed.
Remove the saucepan from the heat. Add the spinach and stir until the spinach is wilted, which should take about 3 to 5 minutes.
Stir in 0.5 cup of cheese.
Place equal amounts of the rice mixture into the peppers and top them with the remaining cheese.
Bake at 375°F (191°C) for 15 minutes.

Variations

Substitute feta or goat cheese for the Gorgonzola for a different flavor profile.
Add cooked ground turkey or chicken to the rice mixture for extra protein.
Top the stuffed peppers with breadcrumbs or crushed nuts for added crunch.

Cooking Tips & Tricks

Make sure to cook the bell peppers in the microwave before stuffing them to ensure they are tender-crisp.

- Be sure to wilt the spinach before adding it to the rice mixture to prevent it from becoming too watery.

- Feel free to customize this recipe by adding your favorite herbs or spices to the rice mixture for extra flavor.

Serving Suggestions

Serve Spinach and Gorgonzola Stuffed Bell Peppers as a main course with a side salad or crusty bread for a complete meal.

Cooking Techniques

Be sure to cook the rice until it is tender and fluffy before adding the spinach and cheese.

- Make sure to cover the baking dish with foil while baking to prevent the peppers from drying out.

Ingredient Substitutions

Use any color of bell pepper you prefer for this recipe.

- Substitute quinoa or couscous for the rice for a different texture.

Make Ahead Tips

You can prepare the rice mixture and stuff the peppers up to a day in advance. Simply cover and refrigerate until ready to bake.

Presentation Ideas

Serve Spinach and Gorgonzola Stuffed Bell Peppers on a platter garnished with fresh herbs or a drizzle of balsamic glaze for an elegant presentation.

Pairing Recommendations

Pair Spinach and Gorgonzola Stuffed Bell Peppers with a light red wine like Pinot Noir or a crisp white wine like Sauvignon Blanc.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through.

Nutrition Information

Calories per serving

Each serving of Spinach and Gorgonzola Stuffed Bell Peppers contains approximately 250 calories.

Carbohydrates

Each serving of Spinach and Gorgonzola Stuffed Bell Peppers contains approximately 30 grams of carbohydrates.

Fats

Each serving of Spinach and Gorgonzola Stuffed Bell Peppers contains approximately 12 grams of fat.

Proteins

Each serving of Spinach and Gorgonzola Stuffed Bell Peppers contains approximately 10 grams of protein.

Vitamins and minerals

Spinach is a rich source of vitamins A, C, and K, as well as minerals like iron and calcium. Bell peppers are high in vitamin C and other antioxidants.

Alergens

This recipe contains dairy (cheese) and may not be suitable for those with dairy allergies.

Summary

Spinach and Gorgonzola Stuffed Bell Peppers are a nutritious and delicious dish that is high in protein, vitamins, and minerals. However, they are also relatively high in fat and calories, so they should be enjoyed in moderation as part of a balanced diet.

Summary

Spinach and Gorgonzola Stuffed Bell Peppers are a flavorful and satisfying dish that is perfect for a special meal or a vegetarian main course. With a creamy cheese filling and tender rice mixture, these stuffed peppers are sure to become a new favorite in your recipe rotation.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of excitement. It was a sunny day in the early spring, and I was visiting my dear friend Maria in her cozy little cottage nestled in the rolling hills of Tuscany. Maria was a wonderful cook, and I always looked forward to our cooking sessions together.

As we pored over her collection of old recipe books, Maria pulled out a worn, stained piece of paper with the words "Spinach and Gorgonzola Stuffed Bell Peppers" scrawled across it in faded ink. She explained that this was a family recipe that had been passed down through generations, and she was excited to share it with me.

I eagerly watched as Maria sliced open the vibrant red bell peppers and carefully removed the seeds and membranes. She blanched them in boiling water for a few minutes to soften them slightly before setting them aside to cool. Meanwhile, she sautéed a generous amount of fresh spinach in olive oil until it was wilted and tender, then mixed in some creamy Gorgonzola cheese to create a rich, savory filling.

As Maria stuffed the peppers with the spinach and Gorgonzola mixture, she explained that the key to making this dish truly special was to use the best quality ingredients available. The sweetness of the peppers, the earthiness of the spinach, and the tanginess of the Gorgonzola all came together in perfect harmony to create a dish that was both comforting and elegant.

After baking the stuffed peppers in the oven until they were golden and bubbly, Maria plated them up and sprinkled them with a handful of fresh herbs for a pop of color and flavor. As I took my first bite, I was transported to a rustic farmhouse kitchen, surrounded by the sights and smells of the Italian countryside.

From that moment on, Spinach and Gorgonzola Stuffed Bell Peppers became a staple in my own kitchen. I would make them for special occasions and dinner parties, always receiving rave reviews from family and friends. Over the years, I added my own twist to the recipe, experimenting with different herbs and spices to create new variations on the classic dish.

I shared the recipe with my daughters and granddaughters, passing down the tradition of making Spinach and Gorgonzola Stuffed Bell Peppers from one generation to the next. Each time I make this dish, I am reminded of the sunny day in Tuscany when I first learned how to make it from my dear friend Maria.

As I sit in my kitchen now, the scent of roasted bell peppers and melted cheese wafting through the air, I can't help but smile at the memories that this dish brings back. It is a reminder of the power of food to connect us to our past and create new memories with the ones we love. And for that, I am forever grateful.