Stuffed peppers are a simple way to get dinner on the table fast. These Spinach and Artichoke Stuffed peppers are full of flavor and comfort. The chicken adds significant protein to this low carb, keto-friendly meal.
2cupscooked chicken breast cut into bite-size pieces
1can artichoke heartsdrained and roughly chopped
1cupfresh spinachroughly chopped
3bell peppersany color, sliced in half lengthwise, seeds removed
Salt to taste
Preheat oven to 350°
In a medium-size bowl, combine cream cheese, yogurt, mayo, garlic, parmesan cheese, mozzarella cheese, swiss cheese, and pepper.
Stir well until all ingredients are incorporated.
Add chicken, artichoke, and spinach, stir to combine.
Add salt if needed.
Put the peppers in a 9 x 13 casserole dish, and fill them generously with the filling.
Add 1 cup of water to the bottom of the casserole dish.
Cover the dish with foil and bake for 30 minutes.
Remove the foil, add a little grated parmesan cheese to the top of each pepper. Optional: Place the peppers under a broiler for 1-2 minutes to melt and brown the cheese just slightly.
Slicing the peppers in half lengthwise makes them easier to fill and eat.
You may have some filling leftover depending on the size of your peppers and how you cut them. If you do, it makes a fabulous dip!
You can use rotisserie chicken as a shortcut.
There is not a specific measurement of salt in this recipe because it is dependent on a few things: 1) Cheese can be salty, so you don’t want to overdo it. 2) If you cooked your chicken with salt, the recipe may not need more, if you didn’t, it might. 3)If you use rotisserie chicken, it probably won’t need additional salt. Just taste and decide.
You can use frozen spinach that has been thawed in place of fresh spinach. You’ll need to squeeze out all the excess water. Using a paper towel works best for getting all the moisture out.