Spinach Artichoke stuffed Peppers. 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. Slice each pepper in half from top to bottom.
The peppers will turn a bright red, yellow or green.
On a large, rimmed baking sheet, place bell peppers cut side up and drizzle with olive oil.
Slice mini peppers in half lengthwise.
You can cook Spinach Artichoke stuffed Peppers using 11 ingredients and 9 steps. Here is how you cook it.
Ingredients of Spinach Artichoke stuffed Peppers
- It's 4 of Peppers various colors.
- Prepare 1/2 pound of ground sausage.
- You need 4 oz of spinach, (thawed if not fresh).
- You need 8 oz of Cream Cheese, at room temp.
- It's 6 oz of bottled or canned artichoke hearts in brine, finely chopped.
- Prepare 1 cup of shedded mozzarelle cheese.
- You need 1/4 cup of finely grated parmesan cheese.
- It's 2 tablespoon of minced garlic.
- It's 2 of Roma tomatos diced.
- Prepare 1 of small yellow onion diced.
- Prepare 2 of Tablespoones olive oil.
In a mixing bowl, combine spinach, chopped artichokes, greek yogurt, cream cheese, parmesan cheese, garlic, Italian seasoning, salt and pepper. In a medium skillet over medium-high heat wilt spinach and artichoke hearts in olive oil, stirring occasionally until spinach is wilted. Season with salt and pepper to taste and cool slightly. In a medium bowl, beat cream cheese with garlic powder, onion powder, feta, and fold in spinach mixture.
Spinach Artichoke stuffed Peppers instructions
- If using frozen spinach, squeeze any and all excess liquid out. Dicard the liquid. In a medium-sized bowl, combine the spinach, cream cheese, artichokes (drained), 1/2 cup mozzarella, and parmesan. Mixure maybe thick (use hands if necessary). Set aside..
- Preheat oven to 350 Degrees F..
- Cut the tops of the peppers. Remove the stems and finely chop the tops. Scoop out the seeds and as much of the membrane as you can. Place the peppers in a baking dish just large enough to hold them upright..
- Cook sausage over medium heat. Breaking it up into small lumps, until the meat is cooked through and beginning to brown. 8 to 10 minutes Remove to a paper towel-lined plate to remove the fat..
- Wipe out the skillet, return to stove and add the olive oil. Add the onoins and peppers cook on medium heat till the peppers and onions start to soften. 3 to 4 minutes. Add garlic and cook for another minute. Remove from heat..
- Combine spinach mix, sausage, roma tomatos, peppers, garlic, onion..
- Scoop mixture into peppers filling to top. Top with mozzarella cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lighty bowned, another 15 to 20 minutes..
- You may have mixture left over. It's good for 4 days refrigerated. Or 3 months in the frezzer..
- Enjoy!!.
Season with salt and pepper to taste. This spinach and artichoke stuffed mini peppers are the perfect finger food appetizer that will be great at any summer party or get together. The dip still contains the perfect ingredients: cream cheese, mozzarella, and parmesan cheese, artichoke hearts, fresh spinach, garlic, salt, and pepper. As written, these Spinach Artichoke Quinoa Stuffed Bell Peppers are vegetarian, but you can feel free to add sautéed ground chicken or turkey to the recipe if you like. The leftovers reheat well, so feel free to pack them for lunch, or double the recipe for an easy meal that lasts all week.