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- 4 large bell peppers (any color) - 1 cup fresh spinach, chopped - 1 cup canned artichoke hearts, drained and chopped - 1 cup cream cheese, softened - 1/2 cup sour cream - 1/2 cup grated Parmesan cheese - 1/2 cup mozzarella cheese, shredded - 2 cloves garlic, minced - 1 teaspoon onion powder - 1/2 teaspoon red pepper flakes (optional) - Salt and pepper to taste - Olive oil for drizzling These ingredients create a tasty and healthy dish. Each bell pepper serves as a bright and crunchy shell. The spinach and artichokes give it a fresh taste. Cream cheese and sour cream make the filling smooth and rich. Parmesan and mozzarella add a cheesy goodness that melts perfectly. Each serving has about 300 calories. The macronutrient breakdown is roughly: - Protein: 10g - Fat: 22g - Carbohydrates: 15g Spinach is full of vitamins and helps with strong bones. Artichokes are great for digestion. Together, they make this dish not just tasty, but healthy too. You can enjoy these stuffed peppers guilt-free! {{ingredient_image_1}} 1. Preheat your oven to 375°F (190°C). 2. Take four large bell peppers and cut off their tops. Remove the seeds and membranes inside. 3. Drizzle the outside of the peppers with a little olive oil. Place them in a baking dish. 4. In a bowl, mix together one cup of softened cream cheese, half a cup of sour cream, and half a cup of grated Parmesan cheese. Whisk this until it’s smooth and creamy. 5. Next, stir in one cup of chopped fresh spinach, one cup of drained and chopped artichoke hearts, two minced garlic cloves, one teaspoon of onion powder, and salt and pepper to taste. If you like heat, add half a teaspoon of red pepper flakes. Mix well until everything is coated. 1. Carefully spoon the filling into each bell pepper. Pack them gently but ensure they are full. 2. Top each filled pepper with half a cup of shredded mozzarella cheese. 3. Cover the baking dish with aluminum foil. Bake in the preheated oven for 25 minutes. 4. After 25 minutes, take off the foil. Bake for another 15 to 20 minutes. The peppers should be tender, and the cheese should be bubbly and golden. 5. Once done, remove from the oven and let them cool for a few minutes before serving. To make perfect spinach artichoke stuffed peppers, focus on the filling consistency. It should be creamy but not runny. Here are key points to ensure a great filling: - Use softened cream cheese. This helps mix it easily with other ingredients. - Stir in the spinach and artichokes gently. Avoid over-mixing to keep texture. - If too thick, add a splash of milk to loosen the mixture. For baking, choose the right dish. A glass or ceramic baking dish works best. These materials help heat spread evenly, ensuring the peppers cook well. Avoid metal pans, as they can cook the peppers unevenly. Presenting your stuffed peppers well makes them more appealing. Here are some ideas: - Garnish with fresh herbs like parsley or basil. They add color and freshness. - Drizzle balsamic reduction over the peppers. This adds a sweet and tangy flavor that complements the dish. These simple touches can elevate your dish and impress your guests. Enjoy the beautiful presentation and delicious taste! Pro Tips Choose Colorful Peppers: Using a mix of red, yellow, and green bell peppers not only makes for a vibrant presentation but also adds a subtle variety of flavors to your dish. Make Ahead: You can prepare the stuffed peppers a day in advance. Just assemble them, cover with foil, and refrigerate until you're ready to bake. This makes for an easy meal prep! Extra Creaminess: For an even creamier filling, consider adding a bit of shredded cheese directly into the mixture before stuffing the peppers. Garnish for Flavor: Don't forget to garnish with fresh herbs like parsley or basil before serving. It adds a fresh flavor and elevates the dish visually! {{image_2}} For cream cheese and sour cream, you can use Greek yogurt. It adds a nice tang. You might also try cottage cheese for a lighter option. If you want a dairy-free choice, use cashew cream or silken tofu. When it comes to stuffing, bell peppers are great, but you can also use zucchini or mushrooms. They add a unique twist to the dish. Eggplant can also work well. Just make sure to scoop out the insides first. To boost flavor, consider adding herbs like thyme or basil. These herbs add freshness and a nice aroma. You can also try spices like cumin or smoked paprika for a warm touch. If you want more protein, add cooked chicken or turkey. You can shred them and mix them into the filling. This will make your meal heartier. For a vegetarian option, add chickpeas or lentils. They bring extra texture and protein. To keep your stuffed peppers fresh, store them in the fridge. Place them in an airtight container. If you want to keep them longer, you can freeze them. Wrap each pepper in plastic wrap or foil. Then, put them in a freezer-safe container. This way, they will last up to three months. You can reheat stuffed peppers in two ways: the oven or the microwave. For the oven, preheat it to 350°F (175°C). Place the stuffed peppers in a baking dish and cover with foil. Bake for 20 minutes, or until they are hot. In the microwave, place one pepper on a plate and cover it with a paper towel. Heat for about 2-3 minutes. Check to see if it's warm. When reheating, keeping the texture is key. If using the microwave, don't overheat. It can make the peppers soggy. In the oven, the cover helps keep moisture but also allows the cheese to stay bubbly. Enjoy your tasty and healthy dish! Can I make this dish ahead of time? Yes, you can prepare these stuffed peppers ahead. Fill the peppers and cover them with foil. Store them in the fridge for up to a day before baking. This saves time on busy nights. Are spinach artichoke stuffed peppers gluten-free? Yes, this dish is gluten-free. All the ingredients used, like spinach and artichokes, do not contain gluten. Always check labels for any pre-made items like cream cheese or sour cream. What should I serve with stuffed peppers? These stuffed peppers pair well with a simple salad or garlic bread. You can also serve them with rice or quinoa for a filling meal. These sides balance the dish nicely. How do I know when the peppers are done cooking? The peppers are done when they are tender. Check if they are soft to the touch and the cheese is bubbly and golden. This usually takes about 40-45 minutes in the oven. This blog post covers spinach artichoke stuffed peppers, from ingredients to serving tips. You learned about each ingredient and its health benefits, plus detailed steps for preparation and baking. I shared useful cooking tips and ways to present your dish. You also discovered various substitutions and flavor enhancements. Finally, we addressed common questions for easy meal prep. Enjoy making this dish, and don't hesitate to get creative with it! These stuffed peppers are not just tasty but also a hit for any meal. Happy cooking!

Spinach Artichoke Stuffed Peppers

Delicious bell peppers filled with a creamy spinach and artichoke mixture, topped with melted cheese.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Appetizer
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 4 large bell peppers (any color)
  • 1 cup fresh spinach, chopped
  • 1 cup canned artichoke hearts, drained and chopped
  • 1 cup cream cheese, softened
  • 1 2 sour cream
  • 1 2 grated Parmesan cheese
  • 1 2 mozzarella cheese, shredded
  • 2 cloves garlic, minced
  • 1 teaspoon onion powder
  • 1 2 red pepper flakes (optional)
  • to taste Salt and pepper
  • for drizzling Olive oil

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Cut the tops off the bell peppers and remove the seeds and membranes. Lightly drizzle the outside of the peppers with olive oil and set them aside in a baking dish.
  • In a mixing bowl, combine the cream cheese, sour cream, and grated Parmesan cheese. Whisk until smooth and well blended.
  • Stir in the chopped spinach, artichoke hearts, minced garlic, onion powder, red pepper flakes (if using), salt, and pepper. Mix until all ingredients are evenly coated in the cream cheese mixture.
  • Carefully spoon the spinach and artichoke filling into each bell pepper, packing it gently but fully.
  • Top each stuffed pepper with shredded mozzarella cheese.
  • Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
  • After 25 minutes, remove the foil and bake for an additional 15-20 minutes until the peppers are tender and the cheese is bubbly and golden.
  • Remove from the oven and allow to cool slightly before serving.

Notes

Serve the stuffed peppers on a platter, garnished with fresh parsley or basil leaves for a pop of color. You can also drizzle a bit of balsamic reduction over the peppers for an added flavor contrast.
Keyword artichoke, cheese, spinach, stuffed peppers