Spinach Artichoke stuffed Peppers. These Spinach Artichoke Stuffed Peppers from Delish.com turn your favorite dip into a meal. Healthy stuffed peppers are a simple way to get dinner on the table! I skipped the rice and filled these peppers with a cheesy spinach artichoke dip mixture.

This review was submitted as a sweepstakes entry." Enjoy the classic Mediterranean flavors of feta cheese, fresh baby spinach, and artichokes in this Greek stuffed peppers recipe. You'll love these spinach and artichoke stuffed mini peppers! I could eat these for a meal (and I have) because they're absolutely addictive. You can cook Spinach Artichoke stuffed Peppers using 11 ingredients and 9 steps. Here is how you cook it.

Ingredients of Spinach Artichoke stuffed Peppers

It's 4 of Peppers various colors.
It's 1/2 pound of ground sausage.
Prepare 4 oz of spinach, (thawed if not fresh).
It's 8 oz of Cream Cheese, at room temp.
You need 6 oz of bottled or canned artichoke hearts in brine, finely chopped.
Prepare 1 cup of shedded mozzarelle cheese.
Prepare 1/4 cup of finely grated parmesan cheese.
You need 2 tablespoon of minced garlic.
Prepare 2 of Roma tomatos diced.
Prepare 1 of small yellow onion diced.
Prepare 2 of Tablespoones olive oil.

Each mini pepper is stuffed with a spinach and artichoke filling and topped off with a sprinkling of seasoned panko crumbs for the perfect crunch! Super Easy Stuffed Peppers Recipe - Full Of Onions, Garlic, Spinach, Seasoning, Ricotta And Parmesan Cheese, And A Grain Of Your Choice! We Love To Serve Our Stuffed Peppers With Rice. These Stuffed Bell Peppers Are The Perfect Entree For Meatless Monday Or A Dinner With.

Spinach Artichoke stuffed Peppers instructions

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 Spinach Artichoke Stuffed Peppers from Delish.com turn your favorite dip into a meal. · These Cheesy Bacon Stuffed Mini Peppers are such a crowd pleaser! They're stuffed with cheese, bacon, and more, then baked till melty and delicious! Chicken Spinach Artichoke Stuffed Peppers are so good you'll completely forget they're low-carb. Combine spinach artichoke dip and ricotta cheese in a bowl. Stir in egg, lemon juice, red pepper flakes, salt, and pepper; mix until well-combined.