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    Spinach Artichoke Stuffed Peppers

    Gluten FreeNut FreeEgg FreeLow CarbVegetarianKeto

    These spinach artichoke stuffed peppers make a delicious and easy keto vegetarian main meal. Red vibrant peppers are stuffed with a classic spinach dip for great meal.

    Cheesy spinach and artichokes are a great ingredient combination and could be used in any other stuffed vegetable recipe. They work very well with the sweetness of the roasted red pepper in this vegetarian stuffed pepper recipe though.

    spinach stuffed peppers

    How to make spinach artichoke stuffed peppers

    This easy keto vegetarian recipe uses the ingredients in a spinach artichoke dip and ripe red peppers. Baked in under 30 minutes, you can have a quick dinner with minimal fuss.

    What you need

    • Red Peppers - Yellow would work as they are also sweet. Green are more sharp in flavour.
    • Spinach - I used defrosted frozen as it's easier to use but feel free to cook up a batch of fresh spinach.
    • Artichokes - Either tinned or in a jar.
    • Cream cheese - Best used at room temperature for mixing smoothly.
    • Lemon - Zest & Juice
    • Parmesan - Vegetarian Parmesan of course!
    • Seasonings - Just garlic powder, salt and pepper.
    • Mozzarella - For the topping.

    Recipe Tips & Suggestions

    Replace the Parmesan cheese with ricotta cheese.

    Add your own flourish to the seasonings. A dash of nutmeg or sumac would work with the flavours.

    Are you looking for 30 Minute Meal Ideas?

    More Vegetarian Stuffed Vegetable Recipes

    Baked Ricotta Stuffed Zucchini

    Stuffed Whole Celeriac

    Spinach Cheese Stuffed Peppers

    Cheese & Walnut Stuffed Eggplants

    stuffed peppers with spinach and cheese

    This post may contain affiliate links. Please read my disclosure policy for more information.

    spinach stuffed pepper

    Spinach Artichoke Stuffed Peppers

    Sweet red peppers are stuffed with a cheesy spinach artichoke filling and bakeds.
    Print Recipe Pin Recipe Add to Collection Go to Collections
    Prep Time 15 minutes mins
    Cook Time 25 minutes mins
    Course Main Course
    Cuisine Vegetarian
    Servings 4 servings
    Calories 254 kcal

    Ingredients
     
     

    • 2 red peppers
    • 1 cup spinach, frozen defrosted
    • 6 oz artichokes (tinned or canned) chopped
    • 4 oz cream cheese softened
    • 1 lemon zest & juice
    • ½ cup Parmesan, vegetarian grated
    • 1 teaspoon garlic powder
    • ½ teaspoon salt
    • ½ teaspoon black pepper
    • ¼ cup Mozzarella cheese grated for the topping

    Instructions
     

    • Preheat oven to 200C/400F
    • Cut the red peppers in half and remove the seeds. Place them on a baking tray, cut side up.
    • In a medium bowl, add the spinach, artichokes, cream cheese, lemon juice & zest, Parmesan, garlic powder, salt and pepper. Mix well.
    • Spoon the mixture into the red pepper halves.
    • Top with the grated mozzarella and bake for 25 minutes.
    • Serve and enjoy!

    Notes

    Makes 4 pepper halves.  One serving is listed as one pepper half.
    The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
    Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

    YOUR OWN NOTES

    Click here to add your own private notes.

    Nutrition

    Serving: 1servingCalories: 254kcalCarbohydrates: 12gProtein: 11gFat: 19gFiber: 4g
    The information shown is an estimate provided by an online nutrition calculator.
    Keyword stuffed peppers
    Do you know your macros?Check out Free Macro Calculator!
    Tried this recipe?Mention @KetoVegetarianRecipes on Instagram or hashtag it #ketovegetarianrecipes!

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    Hi, I'm Angela!

    I'm the creator behind all the tasty low carb & gluten free recipes at Keto Vegetarian Recipes. I live in sunny St Lucia with the husband, dogs & cats.

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