Spinach Artichoke Stuffed Peppers


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


DIRECTIONS

  1. 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.

  2. 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.

  3. Divide chicken mixture between pepper halves, top with remaining mozzarella, and bake until cheese is melty and peppers are tender, about 25 minutes.

  4. Garnish with parsley and serve.

Yields:4 - 6

Prep time:0 hours 15 mins

Total time:0 hours 40 mins


If you make this, post a picture on Instagram and tag us @movementchurch.tv using #movementnation so we can share it!


More Movement Meals

Previous
Previous

Wake Up Call

Next
Next

Trust Him Fully