How to Make Creamy Spinach and Artichoke Stuffed Bell Peppers

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: 45-50 minutes
• Total Time: 1 hour 10 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 sour cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup shredded mozzarella cheese
• 3 cloves garlic, minced
• 1/4 tsp red pepper flakes
• Salt and black pepper to taste
• 1/4 cup breadcrumbs
• 2 tbsp olive oil

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 spinach, chopped artichokes, cream cheese, sour cream, Parmesan cheese, half of the mozzarella cheese, minced garlic, red pepper flakes, salt, and black pepper until well combined.

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

5. In a small bowl, mix the breadcrumbs with olive oil and the remaining mozzarella cheese.

6. Sprinkle the breadcrumb mixture over the stuffed peppers.

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

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

9. Let the stuffed peppers cool for 5 minutes before serving.

Chef's Notes

• For a crispier topping, broil the peppers for 2-3 minutes at the end of cooking, watching carefully to prevent burning.
• To make this dish gluten-free, use gluten-free breadcrumbs or omit them entirely.
• 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 380 calories, 20g protein, 25g fat, 25g carbohydrates. This dish is rich in vitamins A and C from the bell peppers and spinach, and provides calcium from the cheese. The artichokes add fiber and antioxidants, making this a nutritious and balanced meal.

Serving Suggestions

Serve these Spinach and Artichoke Stuffed Peppers as a main course alongside a fresh green salad or roasted vegetables. For a complete meal, pair with a side of quinoa or brown rice. These peppers are perfect for a weeknight dinner, but also elegant enough for entertaining. Garnish with fresh herbs like basil or parsley for added flavor and visual appeal. A crisp white wine or light red wine would complement this dish beautifully.