Recipe

Spinach Artichoke Stuffed Peppers

Bell pepper halves become edible bowls for a creamy spinach artichoke filling studded with tender shredded chicken.

Spinach Artichoke Stuffed Peppers

Total time

45 min

Servings

8

Net carbs

5g

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Ingredients

What you need

Adjust servings

8 servings
8
  • 4 bell peppers (any color)
  • 6 ounces cream cheese (room temperature)
  • ⅓ 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

Instructions

How to cook it

Prep timer

45:00

Cooking cue

Cook until the thickest piece reaches 165F and the juices run clear.

  1. Preheat the oven to 425F and line or lightly grease the pan you plan to use.
  2. 1. Heat your oven to 350 degrees and pour 2 tablespoons water into a 9x13-inch baking dish.
  3. 2. Cut each bell pepper in half lengthwise, remove seeds and membranes, then arrange the halves in the prepared dish.
  4. 3. Combine cream cheese, mozzarella, Parmesan, mayonnaise, garlic, artichoke hearts, spinach, red pepper flakes, salt, and pepper in a medium bowl, mixing thoroughly.
  5. 4. Fold the shredded chicken into the cheese mixture.
  6. 5. Divide the filling evenly among the pepper halves.
  7. 6. Cover the baking dish tightly with foil and bake for 35 minutes, or until the peppers reach your preferred tenderness.
  8. Cook until the thickest piece reaches 165F and the juices run clear.
  9. 7. Serve hot from the oven.
  10. Taste and adjust the seasoning at the end, then serve while everything is hot or freshly chilled.

Source & attribution

That Low Carb Life · IMPORTED

https://diet.driv.space/recipes/spinach-artichoke-stuffed-peppersThat Low Carb Life reference: https://thatlowcarblife.com/healthy-stuffed-peppers/

Rated 4.43/5 from 14 ratings on That Low Carb Life. Method rewritten in-house; see source for the publisher's original.