Go Back
- 4 large bell peppers (various colors) - 1 cup fresh spinach, finely chopped - 1 cup canned artichoke hearts, drained and chopped - 1 cup cream cheese, softened - 1/2 cup sour cream - 1/2 cup grated Parmesan cheese - 1/2 cup shredded mozzarella cheese - 2 cloves garlic, minced - 1 teaspoon onion powder - 1/2 teaspoon red pepper flakes (optional) - Salt and pepper to taste - Olive oil for drizzling To make your Spinach Artichoke Stuffed Peppers, gather these ingredients first. Start with four large bell peppers. You can choose red, yellow, green, or orange. Each color adds a fun touch to your dish. Next, you need fresh spinach. Make sure it is finely chopped to mix well. Canned artichoke hearts are your next item. Drain them first, then chop them into small pieces. For the creamy base, you will use cream cheese. It should be softened so it mixes easily. Sour cream adds richness, while grated Parmesan brings a nice salty flavor. Shredded mozzarella is for topping, giving that delicious cheesy crust. You will also need minced garlic for flavor. Onion powder adds depth, and red pepper flakes give a bit of heat if you like spice. Don't forget to season with salt and pepper. Finally, drizzle olive oil on the peppers for a nice finish. Having all these ingredients ready will make cooking much easier and more fun! Enjoy the process of creating this delightful dish. {{ingredient_image_2}} - Preheat oven to 375°F (190°C). - Prepare bell peppers by cutting tops and removing seeds. To start, you need to get your oven hot. This helps cook the peppers just right. While the oven heats, grab your bell peppers. Cut off the tops and take out the seeds. You want the insides to be clean. I like to use a mix of colors. It makes the dish look fun and bright! - Combine cream cheese, sour cream, and Parmesan. - Add spinach, artichokes, garlic, onion powder, and seasonings. Next, it’s time to make the filling. In a big bowl, mix the cream cheese, sour cream, and Parmesan together. Use a whisk to make it smooth. Then, toss in the chopped spinach and artichokes. Don't forget the minced garlic and onion powder! If you want a kick, add red pepper flakes. Season with salt and pepper. Mix until everything is well combined. - Spoon filling into peppers and top with mozzarella. - Cover with foil and bake; remove foil for final browning. Now the fun part begins! Spoon the creamy filling into each pepper. Pack it in well, but don’t overflow. Top each pepper with shredded mozzarella cheese. This will create a nice melted layer on top. Cover the dish with foil to keep the moisture in. Bake it for 25 minutes. After that, take off the foil and let them bake for another 15 to 20 minutes. You want the cheese to bubble and turn golden brown. Once done, take them out and let them cool for a few minutes. Enjoy the delicious smell! - For even filling, spoon the mixture into each pepper equally. This helps each bite have the same great taste. - To get a creamy texture, mix your cream cheese and sour cream well. Make sure they are at room temperature for easier blending. - For a lovely display, arrange the stuffed peppers on a colorful platter. Add fresh parsley or basil to brighten the dish. - Pair your meal with a light salad or some crusty bread. A chilled white wine also works well with these flavors. - If your filling tastes bland, add more garlic or salt. Taste as you mix for the best flavor. - If your peppers are not cooking well, check your oven temperature. You may need to bake them longer, especially if your oven runs cool. Pro Tips Choose Colorful Peppers: Using a mix of bell pepper colors not only enhances the visual appeal of your dish but also adds a subtle variation in flavor. Red and orange peppers are sweeter, while green peppers offer a slightly more bitter taste. Prep Ahead: You can prepare the filling a day in advance and store it in the refrigerator. This allows the flavors to meld together beautifully and saves you time on the day of serving. Customize Your Cheese: Feel free to experiment with different cheeses for the topping. Cheddar, gouda, or even vegan cheese can add a unique twist to the classic stuffed pepper flavor. Add a Crunch: For added texture, consider sprinkling some breadcrumbs or crushed crackers over the top of the stuffed peppers before baking. This creates a delightful crunch that complements the creamy filling. {{image_4}} You can easily change the cheese in this dish. Try using goat cheese or feta for a tangy twist. If you want a lighter option, go for a cream alternative like Greek yogurt. The filling also allows for creativity with veggies. Add chopped mushrooms or zucchini for a fun texture and taste. To boost the flavor, think about adding spices or herbs. A pinch of smoked paprika can bring warmth. You might also try fresh herbs like basil or thyme for a fresh note. Canned vegetables can add variety and taste too. Consider diced tomatoes or black olives for even more flavor. For gluten-free eaters, this dish fits perfectly. Just ensure all your ingredients are certified gluten-free. If you prefer vegan options, swap cream cheese and sour cream with plant-based versions. You can even use cashew cream for a rich flavor. Low-carb dieters can skip the peppers and use zucchini boats instead. This keeps the dish flavorful and satisfying! To store leftovers in the fridge, place them in an airtight container. Make sure to let the stuffed peppers cool first. This keeps them fresh and prevents sogginess. The recommended shelf life is about 3 to 4 days. Enjoy them within this timeframe for the best taste! For freezing stuffed peppers, wrap each one tightly in plastic wrap. Then, place them in a freezer-safe bag or container. This helps avoid freezer burn. You can freeze them for up to 3 months. When you are ready to eat, thaw them in the fridge overnight. To reheat, place the thawed peppers in an oven at 350°F (175°C) until they are hot. This keeps the texture nice and creamy. To reheat without losing texture, use the oven instead of the microwave. Cover the peppers with foil to keep moisture in. Bake until they are warm, about 15-20 minutes. You can also freshen up leftovers by adding a sprinkle of cheese on top before reheating. This gives the dish a nice, gooey layer that makes it feel new again! Stuffed peppers cook for about 40 to 45 minutes in the oven. First, bake them covered for 25 minutes. Then, remove the foil and bake for another 15 to 20 minutes. This gives you tender peppers and bubbly cheese. Yes, you can make stuffed peppers ahead of time! Prepare the filling and stuff the peppers. Then, cover them and store in the fridge for up to a day. Bake them right before serving for the best taste. If you don't have artichokes, try using chopped mushrooms or diced zucchini. Both add great flavor and texture. You can also use sun-dried tomatoes for a different twist. Absolutely! You can use any bell pepper colors you like, such as red, yellow, or green. You can also try mini sweet peppers for smaller bites or poblano peppers for a spicy kick. Serve stuffed peppers on a colorful platter for a fun look. Garnish with fresh herbs like parsley or basil. Drizzle balsamic reduction on top for extra flavor. Pair them with a side salad for a complete meal. Stuffed peppers are a fun dish with great flavor and color. You learned about the key ingredients and step-by-step instructions. I shared tips for perfecting your filling and enhancing the dish's taste. The variations help you tailor the recipe to your needs. Plus, storage and reheating tips keep your leftovers tasty. Enjoy making this dish with your own twist! You will impress your friends and family with your skills.

Savory Spinach Artichoke Stuffed Bell Peppers

Delicious bell peppers stuffed with a creamy spinach and artichoke filling, topped with melted cheese.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 large bell peppers
  • 1 cup fresh spinach, finely chopped
  • 1 cup canned artichoke hearts, thoroughly drained and chopped
  • 1 cup cream cheese, softened to room temperature
  • 1 2 sour cream
  • 1 2 grated Parmesan cheese
  • 1 2 shredded mozzarella cheese
  • 2 cloves garlic, minced
  • 1 teaspoon onion powder
  • 1 2 red pepper flakes (optional for heat)
  • 1 to taste Salt and freshly ground black pepper
  • 1 for drizzling Olive oil

Instructions
 

  • Begin by preheating your oven to 375°F (190°C) to ensure it's ready for baking the peppers.
  • Prepare the bell peppers by cutting off the tops and carefully removing the seeds and membranes. Lightly drizzle the outside of each pepper with olive oil and arrange them upright in a baking dish.
  • In a spacious mixing bowl, combine the softened cream cheese, sour cream, and grated Parmesan cheese. Use a whisk to blend the mixture until it becomes smooth and creamy.
  • Incorporate the chopped spinach, diced artichoke hearts, minced garlic, onion powder, and if you like a bit of spice, the red pepper flakes. Season with salt and pepper. Fold everything together gently until the spinach and artichokes are thoroughly coated in the creamy mixture.
  • Spoon the spinach and artichoke filling into each bell pepper, packing it in gently but ensuring they are filled to the brim.
  • Generously top each stuffed pepper with shredded mozzarella cheese, creating a delightful cheesy crust as they bake.
  • Cover the baking dish tightly with aluminum foil to keep the moisture in, and place it in the preheated oven. Bake for 25 minutes.
  • After 25 minutes, carefully remove the foil and allow the stuffed peppers to bake for an additional 15-20 minutes, or until the peppers are tender and the cheese is meltingly bubbly with a golden hue.
  • Once baked, remove from the oven and let them cool slightly before serving.

Notes

Arrange the stuffed peppers on a colorful serving platter, adorned with fresh parsley or vibrant basil leaves for an inviting touch. For an extra layer of flavor and visual appeal, drizzle a balsamic reduction over the tops before serving.
Keyword artichoke, cheesy, spinach, stuffed peppers, vegetarian