Spinach and Gorgonzola Stuffed Bell Peppers

Description
Makes 4 servings

Ingredients

 * 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

Directions
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.