Earlier this week I shared a recipe for Turkey, Spinach And Goat Cheese Roll. I also mentioned that I’d be sharing a couple of other recipes. This is one of those. Hubby loves stuffed peppers. So I decided to incorporate goat cheese into them. Here’s how I made them.
Spinach And Goat Cheese Stuffed Peppers
- 6 oz baby spinach
- 4 oz Sun-dried Tomato & Basil goat cheese (I used Joan of Arc)
- 1 Success Rice boil-in bag
- 2 large peppers (I used green but any will work)
- 1/4 tsp onion powder
Preheat the oven to 400 f.
Boil the rice according to instructions on the package.
Cut the goat cheese into small slices, cubes, or just chunks.
Cut the top off of the pepper and take out the insides.
Cook the spinach until warm and wilted, about 3 minutes or so.
Place spinach, rice and onion powdwer into a bowl and stir well.
Add about 90% of the goat cheese into the bowl and stir well.
Fill the hollowed peppers, using half of the mixture for each pepper.
Sprinkle the remaining 10% of goat cheese on top of the peppers.
Place peppers into baking pan and bake for 20 minutes.