Name: Spinach Artichoke Stuffed Peppers
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Spinach Artichoke Stuffed Peppers

1. 4 assorted bell peppers, halved and seeded -

2. Extra-virgin olive oil, for drizzling -

3. Kosher salt -

4. Freshly ground black pepper -

5. 2 c. shredded rotisserie chicken -

6. 1 (14-oz.) can artichoke hearts, drained and chopped -

7. 1 (10-oz.) package frozen spinach, thawed, well-drained, and chopped -

8. 6 oz. cream cheese, softened -

9. 1 1/2 c. shredded mozzarella, divided -

10. 1/2 c. grated Parmesan -

11. 1/4 c. sour cream -

12. 1/4 c. mayonnaise -

13. 2 cloves garlic, minced -

14. Chopped fresh parsley, for garnish -

How to cook deliciously - Spinach Artichoke Stuffed Peppers

1. Stage

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.

2. Stage

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.

3. Stage

Divide chicken mixture between pepper halves, top with remaining mozzarella, and bake until cheese is melty and peppers are tender, about 25 minutes.

4. Stage

Garnish with parsley and serve.