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
 * ¾ teaspoon salt
 * ½ teaspoon ground black pepper
 * 3 cups coarsely chopped fresh spinach leaves
 * ¾ cup crumbled Gorgonzola cheese, divided

Directions

 * 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.