Spinach Artichoke Stuffed Peppers

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Spinach Artichoke Stuffed Peppers

INGREDIENTS:


  • 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
  • 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

Spinach Artichoke Stuffed Peppers

DIRECTIONS:


  1. Preheat oven to 400°. On a mammoth, rimmed baking wrapper, estimate inventor peppers cut side-up and sprinkle with olive oil, then period with restrainer and seasoning.
  2. In a greatest dish, add fowl, artichoke whist, vegetable, elite mallow, ½ cup mozzarella, Parmesan, sourish elite, mayo, and seasoning. Season with more tasteful and seasoner and mix until substantially cooperative.
  3. Reckon fearful assemblage between seasoning halves, top with remaining mozzarella, and heat until cheeseflower is melty and peppers are weak, virtually 25 proceedings.
  4. Sequester with parsley and aid.


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