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If you're on the lookout for a nutritious yet delicious meal that brings together vibrant flavors and textures, look no further than Spinach Artichoke Chicken Stuffed Bell Peppers. This dish beautifully marries the earthiness of spinach and the tangy punch of artichokes with tender chicken, all wrapped up in the sweet crunch of bell peppers. Whether you're cooking for a weeknight family dinner or entertaining guests, these stuffed peppers are sure to impress.

Spinach Artichoke Chicken Stuffed Bell Peppers

Discover the deliciousness of Spinach Artichoke Chicken Stuffed Bell Peppers, a perfect blend of flavors and nutrition. This vibrant dish combines tender chicken, earthy spinach, and tangy artichokes nestled in sweet bell peppers. Ideal for family dinners or entertaining, these stuffed peppers are not just a feast for the taste buds but also a visual delight. Packed with vitamins and protein, it's a wholesome option that will impress your guests and satisfy your cravings.
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Ingredients
  

4 large bell peppers (any color)

2 cups cooked shredded chicken (can use rotisserie chicken)

1 cup frozen chopped spinach, thawed and drained

1 cup marinated artichoke hearts, drained and chopped

1 cup cream cheese, softened

1/2 cup sour cream

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

3 cloves garlic, minced

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon red pepper flakes (adjust for heat)

Salt and pepper to taste

Fresh parsley for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare Bell Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.

      Mix the Filling: In a large mixing bowl, combine the cooked shredded chicken, chopped spinach, artichoke hearts, cream cheese, sour cream, half of the mozzarella cheese, Parmesan cheese, minced garlic, onion powder, garlic powder, red pepper flakes, salt, and pepper. Mix well until all ingredients are thoroughly combined.

        Stuff the Peppers: Generously fill each bell pepper with the spinach artichoke chicken mixture. Press down slightly to ensure they are well packed.

          Top with Cheese: Sprinkle the remaining mozzarella cheese on top of each stuffed pepper.

            Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15-20 minutes until the peppers are tender and the cheese is bubbly and golden.

              Garnish and Serve: Once cooked, remove the stuffed peppers from the oven and let them cool for a few minutes. Garnish with fresh parsley if desired. Serve warm and enjoy your delicious meal!

                Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4