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Spinach Artichoke Stuffed Peppers
Sweet red peppers are stuffed with a cheesy spinach artichoke filling and bakeds.
Servings: 4 servings
- 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
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!
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.
Serving: 1serving | Calories: 254kcal | Carbohydrates: 12g | Protein: 11g | Fat: 19g | Fiber: 4g