Servings
Font
Back
5.0 from 9 votes

Cheesy Spinach and Artichoke Quinoa Stuffed Peppers

Cheesy Spinach and Artichoke Quinoa Stuffed Bell Peppers have all the flavors of your favorite dip and make the perfect brunch or dinner meal!

Prep Time
5 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 25 mins
Servings: 6 peppers
Calories: 400 kcal
Course: Side Dish , Main Course
Cuisine: American

Ingredients

  • 3 cups chicken stock divided (see note)
  • 1 cup quinoa
  • 1 tablespoon olive oil
  • 1 smalle yellow onion diced
  • 8 ounces mushrooms chopped
  • 3 cloves garlic minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 10 ounces frozen chopped spinach thawed and squeezed dry
  • 8.5 ounces canned artichoke hearts drained and chopped
  • 2 ounces cream cheese
  • 1 cup Parmesan Cheese shredded, divided
  • ½ cup feta cheese crumbled
  • 6 bell peppers

Instructions

    Cup of Yum
  1. Add 2 cups of chicken stock to a medium saucepan. Place over medium-high heat and bring to a boil.
  2. Add the quinoa, cover, and bring back up to a boil. Reduce the heat to a simmer and cook for another 12 minutes.
  3. Remove the saucepan from the heat and fluff the quinoa with a fork. Recover the pot again and allow it to sit to the side for 15 minutes.
  4. Preheat your oven to 350 degrees F.
  5. While the quinoa sits, heat the olive oil in a large skillet over medium heat.
  6. Add the onion and garlic and cook, stirring occasionally, for 3-5 minutes until the onion has softened. Add the mushrooms and allow them to cook until they are soft. Add in the spinach and artichokes and stir to combine. Cook until warmed through.
  7. Turn off the heat but keep the skillet on the burner. Add the cream cheese, 3/4 cup of Parmesan cheese, and all the feta cheese to the spinach mixture.
  8. Once all the cheese is melted and evenly distributed, stir in the quinoa.
  9. Cut off the tops of the peppers and remove the seeds. Divide the quinoa mixture between the peppers, filling them with a heaping amount. Use the remaining Parmesan to top each pepper.
  10. Place the peppers carefully into a high-sided baking dish. Pour 1 cup of chicken stock into the bottom of the baking dish. Cover the dish with aluminum foil.
  11. Cook for 30 minutes. Then carefully remove the foil from the dish. Return to the oven and cook for another 15 minutes or until the Parmesan cheese is melted and slightly browned.
  12. Use a spatula or tongs to take the peppers out of the baking dish. Serve warm with a salad or your favorite sides.

Notes

  • Make this dish vegetarian by swapping out vegetable broth for chicken stock.
  • To drain the thawed spinach, wrap it up in a double layer of paper towels and then use your hands to squeeze out as much moisture as possible, being careful not to pop the towels open. 

Nutrition Information

Serving 1pepper Calories 400kcal (20%) Carbohydrates 37g (12%) Protein 20g (40%) Fat 20g (31%) Saturated Fat 8g (40%) Polyunsaturated Fat 2g Monounsaturated Fat 6g Cholesterol 36mg (12%) Sodium 1194mg (50%) Potassium 867mg (25%) Fiber 7g (28%) Sugar 9g (18%) Vitamin A 9987IU (200%) Vitamin C 165mg (183%) Calcium 368mg (37%) Iron 4mg (22%)

Nutrition Facts

Serving: 6peppers

Amount Per Serving

Calories 400

% Daily Value*

Serving 1pepper
Calories 400kcal 20%
Carbohydrates 37g 12%
Protein 20g 40%
Fat 20g 31%
Saturated Fat 8g 40%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 6g 30%
Cholesterol 36mg 12%
Sodium 1194mg 50%
Potassium 867mg 18%
Fiber 7g 28%
Sugar 9g 18%
Vitamin A 9987IU 200%
Vitamin C 165mg 183%
Calcium 368mg 37%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.