s SPINACH ARTICHOKE STUFFED PEPPERS **** s |
Ingredients
|
|
||||
Instructions *** 1-24-20 very good, had some lo chicken so....pretty easy *** by RIAN HANDLER OCT 3, 2017 Your New Favorite Low-Carb Dinner: Spinach And Artichoke Stuffed Peppers by Delish US Your favorite dip turned into a meal! YIELDS: 4 - 6 PREP TIME: 0 HOURS 15 MINS TOTAL TIME: 0 HOURS 40 MINS INGREDIENTS 4 assorted bell peppers, halved and seeded Extra-virgin olive oil, for drizzling kosher salt Freshly ground black pepper 2 c. shredded rotisserie chicken 1 (14-oz.) can artichoke hearts, drained and chopped 1 (10-oz.) package frozen spinach, thawed, well-drained, and chopped 6 oz. cream cheese, softened 1 1/2 c. shredded mozzarella, divided 1/2 c. grated Parmesan 1/4 c. sour cream 1/4 c. mayonnaise 2 cloves garlic, minced Chopped fresh parsley, for garnish GET INGREDIENTS Powered by Chicory DIRECTIONS Preheat oven to 400°. On a large, rimmed baking sheet, place bell peppers cut side-up and drizzle with olive oil, then season with salt and pepper. In a large bowl, add chicken, artichoke hearts, spinach, cream cheese, ½ cup mozzarella, Parmesan, sour cream, mayo, and garlic. Season with more salt and pepper and mix until well combined. Divide chicken mixture between pepper halves, top with remaining mozzarella, and bake until cheese is melty and peppers are tender, about 25 minutes. Garnish with parsley and serve. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com. |
|||||
|