How to Make Creamy Spinach and Artichoke Stuffed Bell Peppers

Simple Summary

These Spinach and Artichoke Stuffed Peppers combine the beloved flavors of a classic dip with colorful bell peppers for a nutritious and satisfying meal. They're perfect for a weeknight dinner or as an impressive vegetarian main course.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 45-50 minutes
• Total Time: 65-70 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

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

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 bowl, mix together the thawed and drained spinach, chopped artichoke hearts, softened cream cheese, Parmesan cheese, sour cream, minced garlic, salt, black pepper, and red pepper flakes (if using).

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

5. In a small bowl, combine the shredded mozzarella cheese and breadcrumbs.

6. Sprinkle the cheese and breadcrumb mixture over the stuffed peppers.

7. Drizzle the olive oil over the tops of the peppers.

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

9. Remove the foil and bake for an additional 15-20 minutes, or until the peppers are tender and the topping is golden brown.

10. Let the peppers cool for 5 minutes before serving.

Chef's Notes

• To save time, you can use jarred roasted red peppers instead of fresh bell peppers. Simply drain them well and stuff as directed.
• For a lighter version, use low-fat cream cheese and Greek yogurt instead of sour cream.
• These stuffed peppers can be assembled up to 24 hours in advance and refrigerated before baking.
• Leftover 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.
• For added protein, consider mixing in some cooked quinoa or white beans to the filling.

Nutritional Info

Per serving (1 stuffed pepper half): Approximately 320 calories, 22g protein, 18g carbohydrates, 21g fat. This dish is high in vitamin C from the bell peppers, and provides a good source of calcium and iron from the spinach and cheese. The artichokes add fiber and antioxidants, making this a nutrient-dense meal.

Serving Suggestions

• Serve these stuffed peppers with a side of mixed greens or a light Caesar salad for a complete meal.
• For a heartier dinner, pair with a small portion of whole grain pasta or crusty bread.
• A crisp white wine like Sauvignon Blanc or a light red like Pinot Noir complements the creamy filling nicely.
• Garnish with fresh basil leaves or a sprinkle of red pepper flakes for added color and flavor.
• These peppers make an excellent vegetarian main course for dinner parties or holiday meals.