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To make your Spinach Artichoke Stuffed Peppers, gather these ingredients: - 4 large bell peppers (any color) - 1 cup fresh spinach, chopped - 1 cup artichoke hearts, drained and chopped - 1 cup cream cheese, softened - 1/2 cup sour cream - 1 cup shredded mozzarella cheese, divided - 1/4 cup grated Parmesan cheese - 2 cloves garlic, minced - 1 teaspoon lemon juice - 1/2 teaspoon red pepper flakes (optional) - Salt and pepper to taste - Olive oil for drizzling These ingredients combine beautifully to create a tasty dish. The creamy filling pairs well with the sweet peppers. Each serving of Spinach Artichoke Stuffed Peppers contains: - Calories: 350 - Protein: 12g - Carbohydrates: 20g - Fat: 25g - Fiber: 3g - Sodium: 500mg These numbers can vary based on the exact brands and amounts you use. This dish is a good source of protein and fiber, making it a nutritious choice. If you need alternatives, here are some ideas: - Vegan Options: Replace cream cheese with cashew cream or a vegan cream cheese. Use vegan mozzarella cheese for the topping. - Low-Fat Options: Choose low-fat cream cheese and sour cream. You can also use less cheese overall. - Gluten-Free: This recipe is naturally gluten-free, so you can enjoy it without worry. Feel free to mix and match these suggestions based on your dietary needs. Cooking should be fun and suit your preferences. {{ingredient_image_1}} Start by preheating your oven to 375°F (190°C). This helps the cheese melt perfectly. Next, take four large bell peppers. Cut the tops off and remove the seeds and membranes. This makes room for the filling. Lightly drizzle olive oil on the outside of the peppers. This adds flavor and helps them cook nicely. Place the peppers upright in a baking dish. In a bowl, mix together the softened cream cheese, sour cream, chopped spinach, and chopped artichoke hearts. Add half of the shredded mozzarella, Parmesan cheese, minced garlic, lemon juice, red pepper flakes, salt, and pepper. This mixture is the heart of the dish. Stir until everything is well blended. Now, spoon the spinach and artichoke mix into each pepper. Pack it tightly and mound it at the top. This makes them look great and ensures every bite is tasty. After filling the peppers, sprinkle the remaining mozzarella cheese on top of each one. This creates a cheesy crust. Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 to 30 minutes. This allows the peppers to soften and the flavors to meld. After this time, carefully remove the foil. Bake for an additional 10 to 15 minutes. You want the cheese to turn golden and bubbly. Once done, let the stuffed peppers cool for a bit. This helps avoid burning your mouth! Serve them on a large platter. For a fun touch, sprinkle chopped parsley on top or drizzle some balsamic glaze for color. This makes the dish look even more appealing. Enjoy your delicious, healthy meal! Start by cutting the tops off the peppers. Remove seeds and membranes carefully. This makes space for your filling. Make sure to pack the filling tightly. You want each pepper to be full. Mound the mixture slightly on top. This way, you get more flavors in each bite. Cheese makes everything better! You can use mozzarella for a classic taste. For a sharper flavor, try adding cheddar or gouda. Feta cheese gives a nice tang, too. Mix different cheeses for a more complex taste. Just remember to adjust the amount of salt, based on the cheese you choose. You don’t have to bake stuffed peppers in the oven. The air fryer cooks them faster and gives a nice crisp. Set the air fryer to 370°F (188°C) and cook for 15-20 minutes. If you grill them, wrap the peppers in foil. This keeps them moist while they cook. Grilling adds a smoky flavor that’s hard to beat. Pro Tips Choose Colorful Peppers: Using a mix of red, yellow, and green bell peppers not only makes the dish visually appealing but also adds subtle flavor variations. Fresh Ingredients Matter: Opt for fresh spinach and artichokes for a brighter taste. Canned artichokes can be used, but rinse them well to reduce excess salt. Make Ahead: You can prepare the stuffed peppers a day in advance. Just cover them with plastic wrap and store them in the refrigerator until you’re ready to bake. Experiment with Cheese: Feel free to mix different cheeses like feta or cheddar for a unique twist on the classic flavor profile. {{image_2}} You can change the filling to suit your taste. Try adding cooked chicken for protein. Crab meat is a fun option too. You can also use different cheeses. Feta or goat cheese adds a nice tang. For a vegetarian twist, add mushrooms or zucchini. Mixing in sun-dried tomatoes gives a burst of flavor. The key is to blend and match ingredients you love. If you want to switch things up, use other veggies. Zucchini or eggplant makes a great base. Hollow them out just like you do with peppers. You can also use portobello mushrooms. They hold the filling well and add a rich taste. These alternatives can change the dish's texture and flavor while keeping it delicious. For those who like heat, add jalapeños to your filling. Dice them finely for a kick without too much fire. You can also sprinkle some cayenne pepper into the mix. A dash of hot sauce can liven up the dish too. If you want extra spice, top with pepper jack cheese. These twists will make your stuffed peppers exciting and flavorful. To keep your stuffed peppers fresh, let them cool down first. Use an airtight container to store leftovers. They can stay in the fridge for up to 3 days. If you want to keep them longer, freezing is a great option. When you're ready to enjoy your leftovers, preheat your oven to 350°F (175°C). Place the stuffed peppers in an oven-safe dish. Cover with foil to keep them moist. Heat for about 20 minutes or until they are warm throughout. You can also microwave them for a faster option. Just make sure to cover them to prevent drying out. These stuffed peppers freeze well! Wrap each pepper individually in plastic wrap. Then, place them in a freezer bag. They can last for up to 3 months in the freezer. When you're ready to eat, thaw them in the fridge overnight. Reheat as mentioned above for a delicious meal. Yes, you can prepare these peppers ahead. Stuff them and store them in the fridge. Cover the dish tightly with plastic wrap. They can be stored for a day or two. When ready to bake, just remove the wrap and heat them. The baking time may need slight adjustments. If you want a substitute for cream cheese, try ricotta cheese or Greek yogurt. Both options add creaminess but change the flavor a bit. You can also use vegan cream cheese for a dairy-free option. Just ensure it has a similar texture. Check the peppers after baking for 25-30 minutes. They should be tender and the cheese bubbly. The tops should be golden brown. A fork should easily pierce the peppers. If needed, bake for a few more minutes until perfect. Yes, these stuffed peppers are a healthy choice. They are rich in vitamins from spinach and artichokes. Bell peppers are low in calories and high in fiber. The recipe uses cream cheese and sour cream, so you can adjust them for a lighter meal. In this article, we covered how to make delicious Spinach Artichoke Stuffed Peppers. You now know the key ingredients, step-by-step instructions, and tips for perfecting your dish. We also explored fun variations and how to store leftovers properly. Remember, you can mix and match ingredients to suit your taste. I hope you feel ready to try these tasty stuffed peppers. Enjoy cooking and savoring every bite!

Spinach Artichoke Stuffed Peppers

Delicious stuffed bell peppers filled with a creamy spinach and artichoke mixture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Appetizer
Cuisine American
Servings 4

Ingredients
  

  • 4 large bell peppers (any color)
  • 1 cup fresh spinach, chopped
  • 1 cup artichoke hearts, drained and chopped
  • 1 cup cream cheese, softened
  • 0.5 cup sour cream
  • 1 cup shredded mozzarella cheese, divided
  • 0.25 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 teaspoon lemon juice
  • 0.5 teaspoon red pepper flakes (optional)
  • to taste salt and pepper
  • for drizzling olive oil

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Carefully cut the tops off the bell peppers and remove the seeds and membranes. Lightly drizzle the outside with olive oil and place them in a baking dish.
  • In a mixing bowl, combine softened cream cheese, sour cream, chopped spinach, artichoke hearts, half of the shredded mozzarella cheese, grated Parmesan, garlic, lemon juice, red pepper flakes, salt, and pepper. Mix until all ingredients are well blended.
  • Spoon the spinach and artichoke mixture into each bell pepper, packing it tightly and mounding it at the top.
  • Once all peppers are filled, sprinkle the remaining mozzarella cheese on top of each stuffed pepper.
  • Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbly.
  • Allow to cool slightly before serving.

Notes

Serve the stuffed peppers on a large platter, garnished with a sprinkle of chopped parsley or a drizzle of balsamic glaze for added color.
Keyword appetizer, artichoke, spinach, stuffed peppers