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When it comes to delicious, wholesome meals, few dishes are as satisfying as stuffed bell peppers. This Spinach Artichoke Chicken Stuffed Bell Peppers recipe brings together the classic comfort of stuffed peppers with the creamy, savory flavors of a beloved dip. Imagine biting into a tender, roasted bell pepper filled with a rich mixture of chicken, spinach, and artichokes, all enveloped in a creamy cheese blend. Not only is this dish visually appealing, but it also packs a nutritional punch, making it a perfect choice for family dinners or meal prep.

Spinach Artichoke Chicken Stuffed Bell Peppers

Discover the deliciousness of Spinach Artichoke Chicken Stuffed Bell Peppers in this family-friendly recipe. These vibrant bell peppers are filled with a creamy blend of shredded chicken, spinach, artichokes, and cheese, making for a satisfying and nutritious meal. Perfect for busy nights or meal prep, this dish combines comfort food charm with a healthy twist. Easy to customize, these stuffed peppers are sure to become a beloved staple in your kitchen!
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Ingredients
  

4 large bell peppers (choose your favorite colors: red, yellow, green, or orange)

2 cups cooked, shredded chicken (rotisserie chicken works great)

1 cup frozen chopped spinach, thoroughly thawed and drained

1 cup marinated artichoke hearts, drained and roughly chopped

1 cup cream cheese, softened to room temperature

1/2 cup sour cream

1 cup shredded mozzarella cheese, divided

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 based on your heat preference)

Salt and pepper to taste

Fresh parsley, chopped, for garnish (optional)

Instructions
 

Preheat the Oven: Start by preheating your oven to 375°F (190°C). This ensures it's hot enough for even cooking once you place your stuffed peppers inside.

    Prepare the Bell Peppers: Take your large bell peppers and carefully cut off the tops. Remove the seeds and membranes inside. Arrange the hollowed peppers upright in a baking dish; this will hold them steady while baking.

      Mix the Filling: In a large mixing bowl, combine the shredded chicken, drained chopped spinach, chopped artichoke hearts, softened cream cheese, sour cream, half of the shredded mozzarella cheese, grated Parmesan cheese, minced garlic, onion powder, garlic powder, red pepper flakes, and a healthy pinch of salt and pepper. Mix all ingredients together until evenly combined, creating a luscious filling.

        Stuff the Peppers: Using a spoon, generously fill each bell pepper with the spinach artichoke chicken mixture. Make sure to pack them in gently but firmly, so they hold their shape during baking.

          Top with Cheese: Once filled, sprinkle the remaining mozzarella cheese evenly over the tops of each stuffed pepper, adding an extra cheesy goodness to your dish.

            Bake: Cover the baking dish with aluminum foil to prevent the peppers from drying out. Bake in the preheated oven for 25 minutes. After that time, carefully remove the foil and continue baking for an additional 15-20 minutes. You'll know they’re ready when the peppers are tender, and the cheese is bubbling and has turned golden brown.

              Garnish and Serve: After taking the stuffed peppers out of the oven, allow them to cool for a few minutes before serving. For a fresh touch, sprinkle chopped parsley on top. Serve them warm and relish every bite of this delightful dish!

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

                  - Presentation Tips: For an elegant touch, serve the stuffed peppers on a bright platter, maybe alongside a simple green salad to balance the flavors and colors.