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How to Make Creamy Spinach and Artichoke Stuffed Bell Peppers

Elevate your dinner game with these vibrant Spinach and Artichoke Stuffed Bell Peppers. Tender bell peppers are filled with a rich, creamy mixture of spinach, artichokes, and cheese, then baked to perfection. This dish offers a delightful blend of flavors and textures, making it a crowd-pleasing vegetarian option that's both nutritious and indulgent.

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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 (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 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. Sprinkle this mixture over the stuffed peppers.

  6. Top each pepper with the remaining mozzarella cheese.

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

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

  9. Let cool for 5 minutes before serving.

Chef's Notes

  • For a healthier version, use low-fat cream cheese and Greek yogurt instead of sour cream.
  • You can substitute fresh spinach for frozen; just sauté it first to remove excess moisture.
  • To make this dish gluten-free, use gluten-free breadcrumbs or omit them entirely.
  • These stuffed peppers can be assembled ahead of time and refrigerated for up to 24 hours before baking.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the microwave or oven.

Nutritional Info

Per serving (1 stuffed pepper): Approximately 380 calories, 20g protein, 25g fat (12g saturated), 28g carbohydrates, 6g fiber. Rich in vitamins A and C, calcium, and iron. The spinach and artichokes provide antioxidants and fiber, while the cheese offers calcium and protein.

Serving Suggestions

  • Serve these 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.
  • Garnish with fresh herbs like basil or parsley for added flavor and color.
  • These peppers are perfect for a vegetarian dinner party or as a hearty weeknight meal.
  • For a fun presentation, use different colored bell peppers to create a vibrant plate.