Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, spinach artichoke stuffed peppers. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Spinach Artichoke stuffed Peppers is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. Spinach Artichoke stuffed Peppers is something that I have loved my whole life. They are fine and they look wonderful.
On a large, rimmed baking sheet, place bell peppers cut side-up and drizzle with olive oil, then season with salt and pepper. Slice each pepper in half from top to bottom. As written, these Spinach Artichoke Quinoa Stuffed Bell Peppers are vegetarian, but you can feel free to add sautéed ground chicken or turkey to the recipe if you like.
To get started with this recipe, we must first prepare a few ingredients. You can have spinach artichoke stuffed peppers using 11 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Spinach Artichoke stuffed Peppers:
- Take 4 Peppers various colors
- Prepare 1/2 pound ground sausage
- Get 4 oz spinach, (thawed if not fresh)
- Take 8 oz Cream Cheese, at room temp
- Get 6 oz bottled or canned artichoke hearts in brine, finely chopped
- Take 1 cup shedded mozzarelle cheese
- Get 1/4 cup finely grated parmesan cheese
- Prepare 2 tablespoon minced garlic
- Prepare 2 Roma tomatos diced
- Prepare 1 small yellow onion diced
- Make ready 2 Tablespoones olive oil
On a large, rimmed baking sheet, place bell peppers cut side up and drizzle with olive oil. Season with more salt and pepper and mix until well. This spinach and artichoke stuffed mini peppers are the perfect finger food appetizer that will be great at any summer party or get together. The dip still contains the perfect ingredients: cream cheese, mozzarella, and parmesan cheese, artichoke hearts, fresh spinach, garlic, salt, and pepper.
Instructions to make Spinach Artichoke stuffed Peppers:
- If using frozen spinach, squeeze any and all excess liquid out. Dicard the liquid. In a medium-sized bowl, combine the spinach, cream cheese, artichokes (drained), 1/2 cup mozzarella, and parmesan. Mixure maybe thick (use hands if necessary). Set aside.
- Preheat oven to 350 Degrees F.
- Cut the tops of the peppers. Remove the stems and finely chop the tops. Scoop out the seeds and as much of the membrane as you can. Place the peppers in a baking dish just large enough to hold them upright.
- Cook sausage over medium heat. Breaking it up into small lumps, until the meat is cooked through and beginning to brown. 8 to 10 minutes Remove to a paper towel-lined plate to remove the fat.
- Wipe out the skillet, return to stove and add the olive oil. Add the onoins and peppers cook on medium heat till the peppers and onions start to soften. 3 to 4 minutes. Add garlic and cook for another minute. Remove from heat.
- Combine spinach mix, sausage, roma tomatos, peppers, garlic, onion.
- Scoop mixture into peppers filling to top. Top with mozzarella cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lighty bowned, another 15 to 20 minutes.
- You may have mixture left over. It's good for 4 days refrigerated. Or 3 months in the frezzer.
- Enjoy!!
These Mini Stuffed Peppers are a lighter version that is just as tasty with all of the spinach and artichoke dip feels. Little sweet peppers stuffed with sautéed spinach and garlic, mixed in with warm goat cheese and sprinkled with parmesan. Artichoke hearts, feta cheese, and brown rice make these stuffed peppers a little different than the typical recipe. This stuffed flank steak is filled with spinach, bell peppers, and mozzarella cheese and grilled to the perfect medium rare for an explosion of flavor in each bite. Flank steak is an incredibly versatile piece of meat, and is typically quite affordable.
So that’s going to wrap it up for this exceptional food spinach artichoke stuffed peppers recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
