Creamy Spinach and Artichoke Stuffed Bell Peppers

Ingredients

• •4 large bell peppers (any color)
• •1 tablespoon olive oil
• •2 cloves garlic, minced
• •5 ounces fresh spinach, chopped
• •1 can (14 ounces) artichoke hearts, drained and roughly chopped
• •4 ounces cream cheese, softened
• •1/4 cup sour cream
• •1/4 cup grated Parmesan cheese
• •1/2 cup shredded mozzarella cheese
• •1/2 teaspoon garlic powder
• •1/2 teaspoon onion powder
• •1/4 teaspoon black pepper
• •1/4 teaspoon salt (or to taste)
• •1/4 cup breadcrumbs (optional, for garnish)

Instructions

1. 1

   Preheat the oven to 375°F (190°C).

2. 2

   Cut the tops off the bell peppers and remove the seeds and membranes. Set the peppers aside.

3. 3

   Heat olive oil in a skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant.

4. 4

   Add chopped fresh spinach to the skillet and sauté until wilted, about 2-3 minutes.

5. 5

   Stir in the chopped artichoke hearts and cook for another 1-2 minutes.

6. 6

   In a large mixing bowl, combine cream cheese, sour cream, grated Parmesan, shredded mozzarella, garlic powder, onion powder, black pepper, and salt.

7. 7

   Add the sautéed spinach and artichoke mixture to the bowl and mix well until evenly combined.

8. 8

   Spoon the creamy mixture evenly into the hollowed bell peppers.

9. 9

   If using breadcrumbs, sprinkle a thin layer on top of each stuffed pepper for added texture.

10. 10

    Place the stuffed peppers in a baking dish and cover with aluminum foil.

11. 11

    Bake in the preheated oven for 25 minutes. Remove the foil and bake for another 5 minutes to lightly brown the tops.

12. 12

    Remove from the oven and let cool for 5 minutes before serving.