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- 4 large bell peppers (any color) - 1 cup frozen spinach, thawed and drained - 1 cup artichoke hearts, chopped (canned or frozen, drained) - 1 cup cream cheese, softened - 1/2 cup sour cream - 1 cup shredded mozzarella cheese, plus extra for topping - 1/4 cup grated Parmesan cheese - 2 cloves garlic, minced - 1 teaspoon lemon juice - Salt and pepper to taste - Fresh parsley, chopped (for garnish) You can change some ingredients if needed. Use fresh spinach instead of frozen. It adds a crisp taste. Swap cream cheese for Greek yogurt for a lighter option. You can use any cheese you love. Try cheddar or feta for a different flavor. If you don't like artichokes, leave them out or add mushrooms instead. You can also use vegetable broth instead of water for added taste while baking. This dish is vegetarian-friendly. If you need it gluten-free, check your cheese labels. Most are safe, but some may contain gluten. For a lower-fat version, use reduced-fat cream cheese and sour cream. If dairy is a concern, use plant-based cheese options. Always read the labels to ensure they meet your dietary needs. {{ingredient_image_1}} Start by preheating your oven to 375°F (190°C). Take four large bell peppers, any color you like. Slice off the tops and remove the seeds and membranes inside. Place the peppers upright in a baking dish. This will hold them steady while cooking. In a large mixing bowl, combine the ingredients for the stuffing. Add 1 cup of thawed and drained frozen spinach. Next, include 1 cup of chopped artichoke hearts, which can be canned or frozen. Then, mix in 1 cup of softened cream cheese and 1/2 cup of sour cream. Add 1 cup of shredded mozzarella cheese and 1/4 cup of grated Parmesan cheese. Toss in two cloves of minced garlic and a teaspoon of lemon juice. Mix well until everything is combined. Season with salt and pepper to taste. Gently spoon the stuffing mixture into each bell pepper. Pack it tightly to make sure they are full. For an extra cheesy crust, sprinkle some additional mozzarella cheese on top. Pour about 1/4 cup of water into the bottom of the baking dish. This will create steam as the peppers cook, making them tender. Cover the dish with aluminum foil and bake for 30 minutes. After that, remove the foil and bake for another 10-15 minutes. The peppers should be tender, and the cheese should be bubbly and golden. Once done, take them out of the oven and let them cool for a bit. Garnish with fresh parsley for a nice touch. To create a creamy filling, mix the cream cheese until smooth. Use a fork for easy blending. Add the sour cream for a tangy kick. The mozzarella adds stretch, while Parmesan gives depth. Make sure to combine all the cheeses well for even flavor. Adjust salt and pepper for your taste. Set your oven to 375°F (190°C). This temperature cooks the peppers evenly. Bake covered with foil for 30 minutes. This step helps steam the peppers. Remove the foil for the last 10-15 minutes. This browns the cheese and makes it crispy. Keep an eye on them to avoid burning. A splash of lemon juice brightens the filling. Fresh herbs, like parsley, add color and flavor. You can also mix in some red pepper flakes for spice. If you love garlic, add more than two cloves. Try different cheese blends, like feta or gouda, for unique twists. Pro Tips Choose Your Peppers: Opt for bell peppers that are firm and free of blemishes for the best texture and flavor. Customize the Filling: Feel free to add other ingredients like cooked chicken or different cheeses to the stuffing for variation. Make Ahead: Stuff the peppers a day in advance and store them in the refrigerator until you're ready to bake. Serving Suggestions: Pair with a fresh salad or crusty bread for a complete meal that's sure to impress. {{image_2}} You can easily change this recipe to suit your taste. Instead of cream cheese, try ricotta for a lighter filling. Goat cheese can add tangy notes. For the cheese topping, swap mozzarella with cheddar or Monterey Jack for a different flavor. Want more veggies? Add diced mushrooms, zucchini, or even corn. Each swap brings a new twist to your stuffed peppers. You don’t have to bake these peppers if you want to try something different. An air fryer works well too! Cook them at 350°F (175°C) for about 12-15 minutes. The peppers become soft and the cheese melts nicely. If you prefer stovetop cooking, you can simmer them in a skillet with a bit of water. Cover the pan and cook on low heat until the peppers are tender. These stuffed peppers taste great on their own, but you can make them even better. Drizzle some balsamic glaze on top for a sweet touch. A side of marinara sauce adds a nice dip. For a fresh crunch, serve with a simple salad or garlic bread. Pairing these peppers with a light vinaigrette can brighten up the meal and balance the rich flavors. To keep your spinach artichoke stuffed peppers fresh, store them in an airtight container. Place them in the fridge within two hours of cooking. This helps prevent bacteria growth. Your peppers should stay good for up to four days. If you want to maintain their flavor and texture, avoid stacking them. To reheat, preheat your oven to 350°F (175°C). Place the stuffed peppers in a baking dish. If they seem dry, add a splash of water to the dish. Cover it with foil to keep moisture in. Bake for about 20 minutes. You can also use a microwave. Heat on medium power for about three to five minutes. Just check if they are hot all the way through. If you want to freeze your stuffed peppers, wrap them tightly in plastic wrap. Place them in a freezer-safe bag or container. They can last up to three months in the freezer. When you're ready to eat them, transfer the peppers to the fridge overnight to thaw. For a quicker option, you can use the microwave on the defrost setting. After thawing, reheat them in the oven or microwave as mentioned above. Yes, you can use fresh spinach. Just wash it well and chop it. Sauté it in a pan until it wilts. This usually takes about 3-5 minutes. Make sure to drain any excess water before mixing it into the stuffing. Fresh spinach gives a nice taste and texture. You can store leftover stuffing in an airtight container. It stays fresh in the fridge for up to three days. Use it as a dip with chips or spread it on toast. You can also mix it into pasta or use it as a filling in omelets. The options are endless! Yes, these stuffed peppers are vegetarian-friendly. They contain no meat, just vegetables and dairy. The spinach and artichokes add great flavor and nutrition. If you want to make them vegan, swap cream cheese and sour cream for plant-based versions. Stuffed peppers can last in the fridge for about 4-5 days. Store them in an airtight container to keep them fresh. When reheating, make sure they are heated all the way through. You can microwave them or heat them in the oven until warm. Enjoy them again as a tasty meal! This blog covered how to make tasty stuffed peppers. We discussed ingredients, cooking steps, and tips to boost flavor. You learned about ingredient swaps and cooking methods, plus how to store leftovers. Remember, making stuffed peppers is fun and flexible. Experiment with flavors and ingredients to make the dish your own. Enjoy the process, and share your creations with friends!

Spinach Artichoke Stuffed Peppers

Delicious bell peppers stuffed with a creamy spinach and artichoke filling.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Appetizer
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 4 large bell peppers (any color)
  • 1 cup frozen spinach, thawed and drained
  • 1 cup artichoke hearts, chopped (canned or frozen, drained)
  • 1 cup cream cheese, softened
  • 1 2 sour cream
  • 1 cup shredded mozzarella cheese, plus extra for topping
  • 1 4 grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 teaspoon lemon juice
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Slice the tops off the bell peppers and remove the seeds and membranes. Arrange them upright in a baking dish.
  • In a large mixing bowl, combine the cooked spinach, chopped artichoke hearts, softened cream cheese, sour cream, mozzarella cheese, Parmesan cheese, minced garlic, and lemon juice. Mix well until all ingredients are thoroughly combined.
  • Season the mixture with salt and pepper to taste.
  • Gently spoon the spinach and artichoke mixture into each bell pepper, packing them tightly.
  • Sprinkle additional mozzarella cheese on top of the stuffed peppers for a cheesy crust.
  • Pour a small amount of water (about 1/4 cup) into the bottom of the baking dish to create steam as the peppers cook, which helps tenderize them.
  • Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
  • Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese on top is bubbly and golden.
  • Once done, remove from the oven and let cool slightly before serving. Garnish with fresh parsley for a pop of color.

Notes

Feel free to add more cheese on top for extra flavor.
Keyword artichoke, spinach, stuffed peppers, vegetarian