Spinach Artichoke Stuffed Peppers
User Reviews
5
-
Prep Time
10 mins
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Cook Time
38 mins
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Total Time
48 mins
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Servings
6
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Calories
457 kcal
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Course
Main Course
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Cuisine
American
Spinach Artichoke Stuffed Peppers
Description
This recipe begins by halving bell peppers and removing seeds, then placing them halved side up in a casserole dish. A creamy filling is made by blending softened cream cheese with mayonnaise, grated garlic, salt, and pepper. Shredded cooked chicken, chopped fresh spinach, Parmesan cheese, and chopped artichoke hearts are stirred in to complete the filling.
The peppers are spooned with the filling and baked at 375°F until the peppers are nearly tender. Then shredded mozzarella is added on top, and baking continues at a higher temperature until the cheese is golden and melted. The result is a balanced dish with tender pepper texture and creamy, flavorful filling highlighted by fresh spinach and tangy artichoke.
These stuffed peppers work well as a main or side dish, offering protein and vegetables combined in a comforting form. Letting the peppers cool slightly after baking helps with serving and eating.
Ingredients
- 3 bell pepper in various colors
- 1 ½ cups mozzarella cheese shredded
- 1 ½ cups chicken shredded, cooked
- 1 cup spinach chopped, fresh baby
- 8 ounces cream cheese softened
- 1 cup artichoke hearts chopped
- 1 cup Parmesan Cheese grated
- ¼ cup sour cream
- ¼ cup mayonnaise
- 3 cloves garlic grated
- ½ teaspoon salt
- ¼ teaspoon black pepper ground
Instructions
- Preheat oven to 375°F.
- Slice your peppers in half, lengthwise and remove the seeds and ribs. Place them facing up in a 9 x 13 casserole baking dish that’s been sprayed with nonstick spray.
- In a large mixing bowl, cream cheese, mayonnaise, garlic, salt and pepper and mix to combine.
- Add in the shredded chicken, spinach and parmesan cheese, then mix until well combined.
- Spoon the mixture into each of the 6 bell pepper halves and bake for 30 minutes or until the peppers are almost tender.
- Remove from the oven and add the shredded mozzarella cheese over the tops, increase the temperature to 425°F and bake for another 8-10 minutes. The cheese should be golden and the peppers tender and cooked through.
- Allow to cool slightly before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 457 kcal
% Daily Value*
| Calories | 457kcal | 23% |
| Carbohydrates | 10g | 3% |
| Protein | 29g | 58% |
| Fat | 34g | 52% |
| Saturated Fat | 17g | 85% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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