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How to Make Cheesy Spinach and Artichoke Stuffed Bell Peppers

Elevate your dinner game with these Cheesy Spinach and Artichoke Stuffed Bell Peppers. Packed with creamy spinach, tangy artichokes, and melted cheese, these vibrant peppers offer a perfect balance of flavors and textures. They're a delicious way to incorporate more vegetables into your diet while indulging in comfort food flavors.

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Recipe Details

Prep Time

20 minutes

Cook Time

45 minutes

Servings

4

Difficulty

Intermediate

Simple Summary

These Spinach and Artichoke Stuffed Peppers combine the beloved flavors of spinach-artichoke dip with colorful bell peppers for a nutritious and satisfying meal.

Recipe Details

  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Servings: 4
  • Difficulty: Intermediate

Ingredients

  • 4 large bell peppers (any color)
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 (10 oz) package frozen spinach, thawed and squeezed dry
  • 1 (14 oz) can artichoke hearts, drained and chopped
  • 4 oz cream cheese, softened
  • 1/4 cup sour cream
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese, divided
  • 1/4 teaspoon red pepper flakes
  • Salt and black pepper to taste
  • 1/4 cup breadcrumbs

Instructions

  1. Preheat the oven to 375°F (190°C).

  2. Cut the bell peppers in half lengthwise and remove the seeds and membranes. Place them cut-side up in a 9x13 inch baking dish.

  3. In a large skillet, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for another minute.

  4. Add the thawed and drained spinach and chopped artichokes to the skillet. Cook for 2-3 minutes to remove any excess moisture.

  5. Remove the skillet from heat and stir in cream cheese, sour cream, Parmesan cheese, 1/2 cup of mozzarella cheese, red pepper flakes, salt, and black pepper. Mix well until the cream cheese is fully incorporated.

  6. Spoon the spinach and artichoke mixture evenly into the bell pepper halves.

  7. In a small bowl, mix the remaining 1/2 cup mozzarella cheese with the breadcrumbs. Sprinkle this mixture over the stuffed peppers.

  8. Cover the baking dish with foil and bake for 30-35 minutes.

  9. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is golden and bubbly.

  10. Let cool for 5 minutes before serving.

Chef's Notes

  • For a vegetarian version, ensure all cheeses are made with vegetarian rennet.
  • To make this dish lower in carbs, omit the breadcrumbs or replace with crushed pork rinds.
  • You can prepare the stuffed peppers ahead of time and refrigerate for up to 24 hours before baking.
  • Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.

Nutritional Info

Per serving (1 stuffed pepper): Approximately 350 calories, 20g protein, 25g carbohydrates, 22g fat. This dish is high in vitamins A and C from the bell peppers and spinach, and provides calcium from the cheese. It's also a good source of fiber and antioxidants.

Serving Suggestions

Serve these Spinach and Artichoke Stuffed Peppers as a main course with a side of mixed greens or a light quinoa salad. They pair well with a crisp white wine like Sauvignon Blanc or a light-bodied red like Pinot Noir. For a complete meal, consider adding a slice of crusty whole-grain bread on the side. These peppers make an impressive dish for dinner parties or a cozy night in.