Cheesy Spinach & Artichoke Stuffed Bell Peppers

Are you looking for a new, healthy, and tasty recipe to bring some excitement to your table? Well, you’re in luck! These Cheesy Spinach & Artichoke Stuffed Bell Peppers are the perfect blend of nutrition and indulgence. This dish is easy to make, incredibly delicious, and full of vitamins and nutrients. Whether you are a vegetarian or simply looking for a new dish that offers a twist on traditional stuffed bell peppers, this recipe is sure to be a crowd-pleaser.

Stuffed bell peppers are a classic, but adding the creamy spinach and artichoke filling elevates them to a whole new level. This rich and flavorful stuffing blends perfectly with the sweetness of the bell peppers, creating a harmonious and satisfying taste. Whether you are cooking for your family, entertaining guests, or simply making a meal for yourself, this dish will be a hit!

In this article, we’ll cover everything you need to know about this recipe, including ingredients, directions, cooking tips, nutritional benefits, and even frequently asked questions. So, let’s get cooking!

Ingredients for Cheesy Spinach & Artichoke Stuffed Bell Peppers

Main Ingredients

• 4 large bell peppers (red, yellow, or green), tops cut off and seeds removed
  • Bell peppers are the perfect vessels for stuffing, and each color adds a unique flavor.
• 1 cup frozen spinach, thawed and drained
  • Spinach is a nutritious green that adds great texture and color to the stuffing.
• 1 cup artichoke hearts, chopped
  • Artichokes bring a subtle, earthy flavor to this dish, balancing out the creaminess of the cheese.
• 1 cup cream cheese, softened
  • Cream cheese forms the base of the filling, making it creamy and flavorful.
• 1/2 cup mozzarella cheese, shredded
  • Mozzarella adds the gooey, cheesy element to the dish, making it incredibly satisfying.
• 1/4 cup Parmesan cheese, grated
  • Parmesan cheese adds a sharp, salty flavor that complements the other ingredients well.
• 1 clove garlic, minced
  • Garlic enhances the overall flavor of the filling, giving it a nice kick.
• Salt and pepper to taste
  • Essential seasonings to bring out the flavors of the filling.

Optional Ingredients

• 1/2 teaspoon Italian seasoning
  • For a hint of herbal flavor.
• 1/4 teaspoon red pepper flakes
  • If you prefer a little heat, red pepper flakes can add a nice touch of spice.

Prep Time, Cook Time, and Total Time

• Prep Time: 15 minutes
• Cooking Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4
• Calories per Serving: Approximately 280 kcal

Directions for Making Cheesy Spinach & Artichoke Stuffed Bell Peppers

Step 1: Prepare the Bell Peppers

The first step is to prepare the bell peppers, which serve as the vessels for the cheesy filling. Preheat your oven to 375°F (190°C). While the oven is preheating, prepare the bell peppers by cutting off their tops and removing the seeds and membranes. Rinse them thoroughly under cold water and pat them dry.

Tip: To help the bell peppers stand upright in the baking dish, trim the bottoms slightly so they have a flat surface. Be careful not to cut too much, as you don’t want the filling to leak out.

Step 2: Prepare the Filling

Next, it’s time to prepare the delicious filling that makes these stuffed peppers so irresistible. In a medium-sized mixing bowl, combine the softened cream cheese, thawed and drained spinach, chopped artichoke hearts, shredded mozzarella cheese, grated Parmesan cheese, and minced garlic. Season the mixture with salt and pepper to taste.

Use a spoon or spatula to mix all of the ingredients together until everything is well combined. The mixture should be creamy, with the spinach and artichokes evenly distributed throughout.

Tip: Make sure the cream cheese is softened to make mixing easier. You can leave it out at room temperature for about 30 minutes before starting.

Step 3: Stuff the Peppers

Now that the filling is ready, it’s time to stuff the bell peppers. Using a spoon, fill each bell pepper with the cheesy spinach and artichoke mixture. Be generous, ensuring that each pepper is filled to the brim.

Place the stuffed bell peppers in a baking dish. Make sure they are standing upright and not leaning, as you want the filling to stay inside the peppers while baking.

Step 4: Bake the Stuffed Peppers

Once the bell peppers are stuffed, place the baking dish in the preheated oven. Bake the peppers at 375°F (190°C) for 20-25 minutes or until the peppers are tender and the cheese is melted and bubbly on top.

The bell peppers should be slightly softened but still hold their shape, while the cheesy filling should be golden and gooey.

Tip: If you want an extra golden top, turn on the broiler for the last 2-3 minutes of cooking. Be sure to watch closely to avoid burning the cheese.

Step 5: Serve and Enjoy

Remove the stuffed bell peppers from the oven and let them cool for about 5 minutes before serving. This will allow the filling to set slightly, making it easier to serve.

Serve the stuffed peppers warm, either on their own or with a side salad, quinoa, or rice. Garnish with extra Parmesan cheese or fresh herbs if desired.

Tip: These stuffed peppers also taste great the next day, so feel free to make extra for leftovers!

Cooking Tips for Cheesy Spinach & Artichoke Stuffed Bell Peppers

• Softening Cream Cheese: Make sure your cream cheese is softened before mixing. If it’s too hard, microwave it for 10-15 seconds to make it easier to work with.
• Drain Spinach Well: Be sure to squeeze out as much water as possible from the spinach before adding it to the filling. Excess moisture can make the filling too runny.
• Choose Your Peppers Wisely: Red, yellow, and orange bell peppers are sweeter than green bell peppers, which can have a slightly bitter taste. Choose according to your preference.
• Add Protein: For a more filling meal, you can add cooked shredded chicken or ground turkey to the stuffing mixture.

Benefits of Cheesy Spinach & Artichoke Stuffed Bell Peppers

Nutritional Benefits

• Bell Peppers: Bell peppers are an excellent source of vitamin C, vitamin A, and antioxidants. They add color and sweetness to the dish while providing essential nutrients.
• Spinach: Spinach is rich in iron, calcium, magnesium, and vitamin K. It adds a nutritious boost to the filling, contributing to bone health and immune function.
• Artichokes: Artichokes are high in fiber, vitamin C, and antioxidants. They help improve digestion and provide a unique flavor that balances the richness of the cheese.
• Cheese: The combination of cream cheese, mozzarella, and Parmesan provides a good source of protein and calcium, making the dish satisfying and creamy.

Health Benefits

• High in Antioxidants: Both spinach and artichokes are high in antioxidants, which help fight free radicals and reduce inflammation in the body.
• Rich in Fiber: This dish is rich in fiber, thanks to the bell peppers and artichokes, aiding in digestion and promoting a healthy gut.
• Low Carb and Keto-Friendly: This recipe is relatively low in carbohydrates, making it suitable for those following a low-carb or keto diet.

FAQs About Cheesy Spinach & Artichoke Stuffed Bell Peppers

Can I Make This Recipe Ahead of Time?

Yes! You can prepare the stuffed bell peppers ahead of time and refrigerate them until you are ready to bake. Simply cover the baking dish with plastic wrap or aluminum foil and store in the refrigerator for up to 24 hours. When ready to cook, bake as directed, adding an extra 5-10 minutes to the cooking time if the peppers are coming straight from the fridge.

Can I Use Fresh Spinach Instead of Frozen?

Absolutely! You can use fresh spinach instead of frozen. Simply sauté the fresh spinach in a skillet for a few minutes until wilted, then drain any excess moisture before mixing it into the filling.

How Do I Store Leftovers?

Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3-4 days. To reheat, place them in the oven at 350°F (175°C) for about 10-15 minutes or until heated through. You can also microwave them for a quicker option.

Can I Freeze Stuffed Bell Peppers?

Yes, you can freeze stuffed bell peppers. Once they are completely cooled, wrap each pepper individually in plastic wrap, then place them in a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. To reheat, thaw them overnight in the refrigerator and then bake at 375°F (190°C) for 20-25 minutes.

Conclusion

Cheesy Spinach & Artichoke Stuffed Bell Peppers are a fantastic dish for any occasion. They are packed with flavor, nutrients, and just the right amount of indulgent cheese. This recipe is versatile, allowing you to adjust the ingredients to suit your taste and dietary preferences. Whether you’re making dinner for the family, meal-prepping for the week, or impressing guests, these stuffed bell peppers will not disappoint.

From the sweetness of the bell peppers to the creamy, cheesy filling with a boost of spinach and artichokes, this dish provides a balanced and flavorful experience. Plus, it’s packed with nutrients, making it not only delicious but also nutritious.

Give this recipe a try, and don’t forget to customize it to make it your own! Add more veggies, swap the cheeses, or add some protein to make it a complete meal. Enjoy these Cheesy Spinach & Artichoke Stuffed Bell Peppers and savor every bite of this comforting, healthy, and satisfying dish.

Additional Tips for Success

• Use a Baking Dish with Sides: When baking the stuffed bell peppers, use a dish with high sides to help keep the peppers upright while they cook.
• Add Breadcrumbs for Crunch: For an added crunchy topping, sprinkle a bit of breadcrumbs mixed with olive oil on top of the filling before baking.
• Experiment with Cheeses: Feel free to substitute or mix different cheeses like cheddar, feta, or Gruyere to suit your taste.

We hope this comprehensive guide has given you all the tools you need to make the perfect cheesy stuffed bell peppers. Don’t hesitate to share this recipe with friends and family, and let us know how it turned out for you!