Spinach Artichoke Stuffed Peppers Recipes

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SPINACH ARTICHOKE STUFFED PEPPERS



Spinach Artichoke Stuffed Peppers image

These healthy stuffed peppers are perfect for a low carb diet! They're full of spinach artichoke dip and shredded chicken for a tasty meal served up in a pepper.

Provided by Karly Campbell

Categories     Dinner

Time 45m

Number Of Ingredients 12

4 bell peppers, any color
6 ounces cream cheese, room temperature
1/3 cup grated Mozzarella
¼ cup grated Parmesan
2 tablespoons mayonnaise
1 clove garlic, minced
1 cup chopped baby spinach
4 ounces artichoke hearts, diced
¼ teaspoon red pepper flakes
¼ teaspoon salt
¼ teaspoon pepper
1 cup cooked shredded chicken

Steps:

  • Preheat oven to 350 degrees. Add 2 tablespoons of water to a 9x13 baking dish.
  • Slice each pepper in half from top to bottom. Remove the membrane and seeds and place the pepper halves in a 9x13 baking dish.
  • Add the cream cheese, mozzarella, Parmesan, mayonnaise, garlic, artichoke hearts, spinach, red pepper flakes, salt, and pepper to a medium mixing bowl. Stir well to combine.
  • Add the chicken to the mixture and stir to combine.
  • Spoon the filling evenly into each pepper and place the peppers in the prepared dish.
  • Cover the pan tightly with foil and bake for 35 minutes, or until the peppers are done to your liking.
  • Serve immediately.

Nutrition Facts : Calories 178 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 42 milligrams cholesterol, Fat 13 grams fat, Fiber 2 grams fiber, Protein 9 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1/2 pepper, Sodium 265 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

SPINACH ARTICHOKE STUFFED PEPPERS



Spinach Artichoke Stuffed Peppers image

These Spinach Artichoke Stuffed Peppers from Delish.com turn your favorite dip into a meal.

Categories     Spinach Artichoke Stuffed Peppers     stuffed bell peppers     spinach artichoke dip     easy dinner recipes     quick dinner recipes     rotisserie chicken

Time 40m

Yield 4-6

Number Of Ingredients 14

4 assorted bell peppers, halved and seeded
Extra-virgin olive oil, for drizzling
kosher salt
Freshly ground black pepper
2 c. shredded rotisserie chicken
1 (14-oz.) can artichoke hearts, drained and chopped
1 (10-oz.) package frozen spinach, thawed, well-drained, and chopped
6 oz. cream cheese, softened
1 1/2 c. shredded mozzarella, divided
1/2 c. grated Parmesan
1/4 c. sour cream
1/4 c. mayonnaise
2 cloves garlic, minced
Chopped fresh parsley, for garnish

Steps:

  • Preheat oven to 400°. On a large, rimmed baking sheet, place bell peppers cut side-up and drizzle with olive oil, then season with salt and pepper.
  • In a large bowl, add chicken, artichoke hearts, spinach, cream cheese, ½ cup mozzarella, Parmesan, sour cream, mayo, and garlic. Season with more salt and pepper and mix until well combined.
  • Divide chicken mixture between pepper halves, top with remaining mozzarella, and bake until cheese is melty and peppers are tender, about 25 minutes.
  • Garnish with parsley and serve.

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