Hey everyone, it is Brad, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, spinach artichoke stuffed peppers. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Join A Weight Loss Plan That Works Today! In a large bowl, add chicken, artichoke hearts, spinach, cream cheese, ½ cup mozzarella, Parmesan, sour cream, mayo, and garlic. Season with more salt and pepper and mix until well combined. Season with more salt and pepper and mix until well combined.

Spinach Artichoke stuffed Peppers is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. Spinach Artichoke stuffed Peppers is something that I have loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook spinach artichoke stuffed peppers using 11 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Spinach Artichoke stuffed Peppers:

1. Prepare 4 Peppers various colors
2. Prepare 1/2 pound ground sausage
3. Prepare 4 oz spinach, (thawed if not fresh)
4. Make ready 8 oz Cream Cheese, at room temp
5. Prepare 6 oz bottled or canned artichoke hearts in brine, finely chopped
6. Take 1 cup shedded mozzarelle cheese
7. Prepare 1/4 cup finely grated parmesan cheese
8. Prepare 2 tablespoon minced garlic
9. Make ready 2 Roma tomatos diced
10. Take 1 small yellow onion diced
11. Prepare 2 Tablespoones olive oil

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. Brown then drain excess grease from pan. Slice peppers in half then remove the seeds and core.

Steps to make Spinach Artichoke stuffed Peppers:

1. If using frozen spinach, squeeze any and all excess liquid out. Dicard the liquid. In a medium-sized bowl, combine the spinach, cream cheese, artichokes (drained), 1/2 cup mozzarella, and parmesan. Mixure maybe thick (use hands if necessary). Set aside.
2. Preheat oven to 350 Degrees F.
3. Cut the tops of the peppers. Remove the stems and finely chop the tops. Scoop out the seeds and as much of the membrane as you can. Place the peppers in a baking dish just large enough to hold them upright.
4. Cook sausage over medium heat. Breaking it up into small lumps, until the meat is cooked through and beginning to brown. 8 to 10 minutes Remove to a paper towel-lined plate to remove the fat.
5. Wipe out the skillet, return to stove and add the olive oil. Add the onoins and peppers cook on medium heat till the peppers and onions start to soften. 3 to 4 minutes. Add garlic and cook for another minute. Remove from heat.
6. Combine spinach mix, sausage, roma tomatos, peppers, garlic, onion.
7. Scoop mixture into peppers filling to top. Top with mozzarella cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lighty bowned, another 15 to 20 minutes.
8. You may have mixture left over. It's good for 4 days refrigerated. Or 3 months in the frezzer.
9. Enjoy!!

Brown then drain excess grease from pan. Slice peppers in half then remove the seeds and core. Meanwhile, heat a medium sized pan over medium/high heat. Dice the onion, spinach and artichoke heart. Once the pan is heated up, add the garlic and.

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